Roasted Blood Orange and Pomegranate Beet Salad

by Mike Case

Ingredients: 

  • 4 large beets
  • 1 tbs Awesome Olive EVOO 
  • 1/2 cup goat or feta cheese (or be a rebel and use both) 
  • 2-3 Tbsp. toasted sunflower seeds or sliced almonds 
  • Baby Spinach 
  • ¼ Cup Pomegranate Dark Balsamic
  • ¼ Cup Blood Orange Olive Oil 
  • salt and pepper 

  

Instructions: 

  • Heat oven to 375F
  • Wash and cut ends off beets, place in foil and drizzle with Tbs of EVOO, salt. Seal foil and bake for 1 hour or until fork tender. Let cool. 
  • Using gloves or paper towel, Peel should just rub off, slice beets and place in a bowl with baby spinach and crumbled goat and/or feta cheese (reserve some for topping). 
  • In a small bowl, whisk together the Pomegranate Dark Balsamic, Blood Orange Olive Oil, salt and pepper. 
  • Pour over the beets and carefully toss together. 
  • Top with remaining goat and/or feta cheese, sunflower seeds and/or sliced almonds. 
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