1 1/2 pounds fresh beets
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Epicurean Cranberry-Pear Aged Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons Epicurean Blood Orange Extra Virgin Olive Oil
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of Epicurean Blood Orange Extra Virgin Olive Oil. 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 Balsamic whisked together with 2 tablespoons of Epicurean Blood Orange Extra Virgin Olive Oil, and set aside.
In a medium size bowl, whisk the remaining Epicurean Cranberry-Pear Aged Balsamic Vinegar with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.