Our Sedona Divine Lemon Olive Oil and Cara Cara Orange Vanilla White Balsamic is the perfect complement to this vibrant and colorful salad! Featuring golden beets, goat cheese, and pistachios-this salad will satisfy your tastebuds.
Ingredients
4 to 5 medium golden beets
2 cups Arugula
¼ cup Goat Cheese (crumbled)
2 tbsp Shelled Pistachios (chopped)
Sea Salt
Freshly Ground Black Pepper
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¼ cup Lemon Olive Oil
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3 tbsp Cara Cara Orange Vanilla White Balsamic
1 tsp Dijon Mustard
1 tsp Fresh Lemon Zest
2 tbsp Maple Syrup
¼ tsp Sea Salt (more to taste)
Freshly Ground Black Pepper
Salad
Dressing
Directions
Preheat the oven to 400°F.
Place each beet on a piece of aluminum foil, drizzle with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 60 minutes until soft and fork-tender. Set aside.
Peel the beets after cooling and slice into quarters or bite-size chunks.
In a small bowl, whisk together Sedona Divine Cara Cara Orange Vanilla White Balsamic, fresh lemon zest, dijon, maple syrup, salt, and pepper. Drizzle in Sedona Divine Lemon Olive Oil while whisking and continue to whisk until the dressing is emulsified.
Arrange the beets, arugula, feta, and pistachios on a platter. Drizzle the dressing in and season with salt and pepper. Top with microgreens, if desired.
Serve and enjoy!