Fresh beets, any color
Mandarine orange segments (1 can – juice drained, or 4 fresh – peeled and separated)
1/2 cup slivered almonds or roughly chopped walnuts
2 Tbs sugar
2/3 cup goat cheese
1/2 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
2 tsp Dijon mustard
1 Tbs honey or dark Agave
kosher salt to taste
ground black pepper to taste
Directions (Beet Salad)
Rinse and cut both ends off your beets, leaving the skin on.
Place hole beets on a large sheet of tin foil.
Drizzle beets with olive oil and rub to coat.
Fold tin foil up and around the beets to make a sealed tent, so that the beets will steam while cooking.
Bake beets, on a cookie sheet, at 415 for approx. 1 hour and 15 minutes. Check if your beets are done by piercing the largest beet with a knife. If your knife slides in, they’re done.
Let beets cool, and when they’re ready to handle, rinse them under cold water and remove the skins. The skin should slide off while the beets are still warm.
Quarter beets (depending on size you can cut smaller chunks) and chill in the refrigerator until cold.
While your beets chill, melt the sugar in a pan on med/high heat. As the sugar melts, add your nuts and toss to coat in the caramelizing sugar. This step moves fast so pay attention. When they nuts are coated immediately remove from the heat to stop the cooking and prevent the sugar from burning. Toss them on a plate to cool. Once cool you can break them apart into smaller pieces.
Whisk all dressing ingredients together and season to taste.
Toss together chilled beets, orange slices, and your crumbled goat cheese. Let sit for 20-30 minutes.
Place arugula on individual plates, top with beet mixture, and sprinkle with your caramelized nuts.