The earthiness of the beets is beautifully balanced by the bright, herbaceous Milanese Gremolata Olive Oil and the sweet-tart notes of Raspberry Dark Balsamic. The creamy goat cheese and crunchy pine nuts add texture and richness.

I N G R E D I E N T S :

• fresh beets, thinly sliced
• 3 medium-sized fresh beets (red or golden)
• 2 tablespoons Rocky Mountain Olive Oil Raspberry Dark Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• 1 cup fresh arugula
• 2 ounces crumbled goat cheese
• 2 tablespoons toasted pine nuts
• 1 tablespoon fresh parsley, chopped
• sea salt and black pepper to taste

I N S T R U C T I O N S :

1. Preheat the oven to 375°F (190°C). Wrap the beets in foil and roast them until tender, about 45-60 minutes. Once cool, peel and thinly slice the beets.
2. Arrange the beet slices on a plate in a carpaccio style.
3. Drizzle the beets with Raspberry Dark Balsamic and Milanese Gremolata Olive Oil.
4. Top with fresh arugula, crumbled goat cheese, toasted pine nuts, and chopped parsley.
5. Season with sea salt and black pepper before serving.