Goat Cheese Arugula Roasted Beet Salad with Premium 3 Grape White Balsamic Vinegar and Milanese Gremolata Olive Oil
This Goat Cheese Arugula Roasted Beet Salad offers a beautiful balance of earthy, tangy, creamy, and fresh flavors. Roasted beets develop a natural sweetness that pairs perfectly with the peppery bite of fresh arugula. Creamy chèvre adds richness and tang, while toasted pecans contribute a satisfying crunch and nutty depth. Premium White Balsamic brings bright fruit-forward acidity that lifts the entire dish, while Milanese Gremolata Olive Oil adds vibrant citrus and herb notes that complement both the beets and greens. The result is a salad that feels elegant yet approachable, with layers of flavor and texture that make it equally suited for entertaining, holiday meals, or everyday lunches.
I N G R E D I E N T S :
I N S T R U C T I O N S :
- Preheat the oven to 400 F. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red so you may want to use gloves or extra paper towels.
- Cut the peeled beets into 1" pieces and toss with 2 tablespoons of Premium White Balsamic whisked together with 2 tablespoons of ultra premium Milanese Gremolata Olive Oil, and set aside.
- In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
- Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, toasted pecans, and arugula blossoms (if using).
