Very Berry Pistachio Greens

2 c Arugula

1 c Raspberries

1 c Blackberries

1/2 c Pistachios

1/2 c Crumbled Goat Cheese, Vanilla or Blueberry recommended

Roasted Beets:

1 c Beets, diced

1 Tbsp Blood Orange EVOO

1 tsp Rosemary Sea Salt

1/2 tsp Pepper

Dressing:

1/2 c Blood Orange EVOO

1/3 c Vine Ripened Raspberry Balsamic

1 Tbsp Pecan Honey Mustard by Terrapin Ridge

1 Tbsp Honey

1 tsp Rosemary Sea Salt or Vanilla Bean Sea Salt

Directions:

1. Preheat the oven to 400 degrees F. Wash, peel, and cube beets. Toss in Blood Orange EVOO, Rosemary Sea Salt, and pepper. Lay on a foil lined baking sheet and roast for 30 minutes, or until tender. Allow to cool.

2. Toss or layer together salad components including roasted beets. In a bowl or dressing bottle, combine dressing ingredients, mixing until well incorporated. Taste and adjust to your liking.

3. Drizzle over salad and enjoy!