November Recipe of the Month

The secret to flavorful beets? Dress them with vinaigrette while they’re still warm— they’ll absorb more of the dressing that way.

 

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BALSAMIC ROASTED BEET SALAD

• 8 medium sized beets, tops removed and scrubbed
  ½ cup THE OLIVE MILL POMEGRANATE BALSAMIC
  ½ CUP THE OLIVE MILL LEMON OLIVE OIL
  2 t. Dijon mustardKosher salt and freshly ground black pepper
  4 oz. baby arugula1/3 cup roasted, salted Marcona almonds (or any nut of your choosing), toasted4 oz. soft goat cheese, crumbled 

  Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes, until tender. Unwrap

  each beet and set aside for 10 minutes until cool enough to handle. Peel with a small sharp knife over a piece of parchment paper to prevent staining your

  cutting board. Meanwhile, whisk together the balsamic, olive oil, mustard, 2 t. salt and 1 t. pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4-6 wedges and place them in a large mixing bowl. As you are cutting the beets, toss them with half the vinaigrette.

  Place the arugula in a separate bowl and toss with enough vinaigrette to moisten.

  Put the arugula on a serving platter and arrange the beets, nuts and goat cheese on top. Drizzle with additional vinaigrette and serve warm or at room temperature.

For More Recipes visit theolivemillstores.com

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