Roasted Beet Salad

1 1/2 lbs fresh Beets
8 oz. Chevre (fresh Goat Cheese)
6 cups Baby Arugula or mixed Greens
1 cup whole Pecans, toasted or candied
1/4 cup + 2 tbsp. Cranberry Pear White Balsamic Vinegar OR Pomegranate Quince White Balsamic Vinegar
1 tbsp. Grainy Mustard
Fresh Ground Pepper to taste
1/3 cup + 2 tbsp. UP EVOO

Preheat the oven to 400 F. Trim the beets and wrap in a foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red!

Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.

Whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your EVOO of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.

Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 generous portions
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