October 21, 2016
4-6 medium Red and Golden Beets
1 Tbsp olive oil (Blood Orange or Wild Rosemary)
2 Tbsp Crisp Anjou Pear Balsamic
Sea Salt (Murray River or Rosemary)
Fresh Ground Black Pepper to taste
1 Ripe Pear, sliced
1/4 cup Hazelnuts toasted
1/4 cup Feta or Goat Cheese crumbled
1 cup Salad Greens (Arugula or Spinach)
Preheat the oven to 350 degrees F.
Wash each beet and slice into wedges.
Line a baking sheet with foil, and place the beets on top. Drizzle with the olive oil and 1 tablespoon of vinegar, and then season with the Rosemary Salt and pepper.
Cover with more foil and roll the edges to create a pouch for the beets. Roast for 45-55 minutes.
Layer the beets on a bed of salad greens with pear slices. Sprinkle with hazelnuts and cheese. Drizzle with remaining 1 tablespoon of vinegar.
Salt and pepper to taste. Enjoy!
blood orange olive oil
wild rosemary olive oil
crisp anjou pear dark balsamic vinegar
murray river sea salt
rosemary sea salt