Ingredients
- 4 medium Beets, scrubbed and trimmed
- 2T The Olive Grove’s Super Premium Evoo, such as Hojiblanca, Arbequina or Picual
- 4C Mixed Spring Greens
- 4oz Goat cheese, crumbled
- 1/2C Candied pecans or Walnuts
- 1/2 medium Red onion, thinly sliced
- Salt and Pepper to taste
For Dressing:
- 1/4C The Olive Grove’s Super Premium Evoo, such as Hojiblanca, Arbequina or Picual
- 1/4C The Olive Grove’s Green Apple or Cranberry Pear White Balsamic Vinegar
Directions
Preheat oven to 400 degrees. Rub each beet with 2T olive oil and roast for 45 minutes, or until tender when pierced with a fork. Let cool, then peel and cut into small bite size pieces, and about a 1/2″ thick.
In a large salad bowl, combine mixed greens, beets, goat cheese, pecans and onion.
In a small bowl, whisk together olive oil and balsamic vinegar, season with salt and pepper. Drizzle over salad and toss gently to combine.
Serves 4
*Add chicken, salmon or steak for a heartier meal.