Beet Salad

Roasted Beet Salad


  1. 1 1/2 pounds fresh beets
  2. 1/3 cup arugula blossoms (optional)
  3. 8 oz. chèvre (fresh goat cheese)
  4. 6 cups baby arugula or mixed greens
  5. 1 cup whole pecans, toasted
  6. 1/4 cup + 2 tablespoons Sicilian Lemon balsamic vinegar
  7. 1 tablespoon good quality grainy mustard
  8. fresh ground pepper to taste
  9. 1/3 cup + 2 tablespoons Extra Virgin Olive Oil


Preheat the oven to 400. Trim the beets and wrap in one 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.