ROASTED BEET SALAD

Recipe by Veronica Foods

Ingredients

4-5 MEDIUM BEETS, SCRUBBED
10 CUPS MIXED BABY GREENS
1/2 CUP POMEGRANATE-QUINCE WHITE BALSAMIC
1/3 CUP ULTRA PREMIUM OLIVE OIL
2 TEASPOONS GRAINY MUSTARD
1/2 CUP TOASTED WALNUTS, COARSELY CHOPPED
4 OZ. CAMEMBERT CHEESE (OR SEMI-SOFT CHEESE OF CHOICE)
SALT AND PEPPER TO TASTE

Directions

Preheat oven to 350°F.

Wrap the cleaned beets in a square of foil, creating a sealed packet, and roast for 25 min.
Remove the beets and open the packet to allow the beets to cool. Once they are cool enough to handle, gently rub the skin from the beets and cut them into 1/2″ thick slices.

In a bowl large enough to hold the beets, add the sliced beets and Pomegranate Quince White Balsamic. Toss to coat and allow the beets to marinate for 20 minutes. Remove the beets and reserve the marinade.

Whisk 1/3 cup of the reserved beet marinade with the grainy mustard, a pinch of salt to taste, and freshly cracked pepper until well blended.

Slowly drizzle in the extra virgin olive oil whisking constantly. In a large bowl, toss the mixed baby greens with the well blended vinaigrette.

Arrange the dressed baby greens on a decorative platter or in a large bowl. Top with toasted walnut pieces, crumbled cheese, and beet slices.

Serve immediately
Serves 6-8