The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!
|2 Medium||Golden Beets|
|2 Medium||Red Beets|
|1/2 Cup||INFUSED Blood Orange Olive Oil, divided|
|1/2 Cup||INFUSED Blenheim Apricot White Balsamic Vinegar|
|1/4 Cup||Dried Cherries|
|1 Medium||Apricot, thinly sliced|
|1 Cup||Cherry Tomatoes, halved|
|1/3 Cup||Crumbled Goat Cheese|
|1/2 Cup||Salted Marcona Almonds|
|To Taste||Sea Salt & Freshly Ground Black Pepper|
Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.
Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.
Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.
Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.
Makes 4 generous salad portions.