Author Pam - For the Love of Cooking / Original by Barefoot Contessa - Foolproof
Ingredients
4small beetsscrubbed clean
¼cupgood balsamic vinegar
2tbspvegetable oil
2tbspolive oil
1tspDijon mustard
Sea salt and freshly cracked pepperto taste
4cupsarugula and spinach mix
¼cupMarcona almonds
2ozsoft sheep milk cheeseor goat cheese, or feta cheese crumbles
Instructions
Preheat the oven to 400 degrees.
Wrap each beet individually in tin foil.
Place into the oven and roast for 55-65 minutes, or until tender when poked with a knife.
While the beets roast, make the balsamic vinaigrette by combining the vegetable oil, olive oil, balsamic vinegar, and Dijon mustard together in a small jar. Season with sea salt and freshly cracked pepper, to taste.
Place the lid on the jar and shake until well combined. Set aside to allow flavors to mingle.
Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
Peel the beets with a small sharp knife over parchment paper to prevent staining your cutting board.
Cut each beet into 4-6 wedges.
Place the warm beet wedges into a large glass bowl.
Drizzle some of the balsamic vinaigrette on top then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
Place the arugula/spinach mix in a separate bowl.
Drizzle with a bit of vinaigrette to coat the leaves; toss to coat evenly.
Place the dressed arugula/spinach on a serving plate then arrange with the beets, almonds, and sheep milk cheese crumbles.
Drizzle with additional vinaigrette and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.