Roasted Beet Salad

Cooking Time: 60 min    Servings: 6-10


  • 1½ lb fresh beets
  • 8 oz goat cheese
  • 6 cups baby arugula or mixed greens
  • 1 cup whole pecans, toasted
  • ¼ cup + 2 tablespoons Olive Scene Cranberry Pear White Balsamic Vinegar
  • 1 tablespoon good quality grainy mustard 
  • freshly ground pepper to taste
  • 1/3 cup+ 2 tablespoons Olive Scene medium Extra Virgin Olive Oil (love a fresh Picual Olive Oil)


  1. Preheat the oven to 400°.
  2. Scrub and trim the beets and wrap in a foil packet drizzled with a tablespoon of water.
  3. Roast for 1 hour or until tender when pierced through with a knife.
  4. 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, so be sure to wear and apron.
  5. Cut the peeled beets in to 1" pieces and toss with a mixture of 2 tablespoons of Cranberry-Pear vinegar whisked together with 2 tablespoons of olive oil.
  6. Set this aside. 
  7. In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.
  8. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
  9. Add freshly ground pepper and sea salt to taste. 
  10. Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.
  11. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.