Roasted Beet Salad with Honey Vinaigrette
By Debbie Kornberg
(Serves 4 people)
1 garlic clove
¼ cup vegetable oil
¼ cup balsamic vinegar
1 tbsp The Spice Way 18 Year Aged Balsamic (available in-store)
3 tbsp pomegranate juice
¼ cup The Spice Way Clover Honey (available in-store only)
2 cups arugula
¼ cup The Spice Way Crunchy Salad Mix
¼ cup crumbled goat cheese
Pinch of salt
Rinse beets and cook (unpeeled) in oven at 450 degrees for approx. 40 min. or until tender.
Peel beets and slice into bite size pieces. This can get messy and beets stain so be careful. Place in bowl after chopped.
Prepare vinaigrette in food processor. First mince garlic clove in food processor then add all remaining ingredients: vegetable oil, balsamic oil, The Spice Way 18 Year Aged Balsamic, pomegranate juice, The Spice Way Clover Honey and salt. Mix very well in food processor.
Toss beets in vinaigrette. Place arugula in bowl, add dressed beets and sprinkle The Spice Way Crunchy Salad Mix and goat cheese on top of salad. Ready to be served! Enjoy!