INGREDIENTS
2 RED BEETS
2 BUNCHES OF WASHED ARUGULA
2 TBS GOAT CHEESE
2 TBS OF EAT THIS YUM FLAMIN RASPBERRY PRESERVE
3 TBS OF BALSAMIC VINEGAR
6 TBS OF EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE
INSTRUCTIONS
YIELD 4 SERVINGS
PREHEAT OVEN TO 425F DEGREES
WASH AND PEEL BEETS. SLICE INTO 1/4 INCH ROUNDS. BRUSH WITH 1 TBS OF EXTRA VIRGIN OLIVE OIL. SEASON WITH SALT AND PEPPER AND ROAST FOR 15 MIN OR UNTIL TENDER
TEAR ARUGULA INTO BITE SIZE PIECES AND PUT IN BOWL
COMBINE EAT THIS YUM FLAMIN RASPBERRY PRESERVE AND BALSAMIC VINEGAR IN SMALL BOWL. WISK REMAINDER OF OLIVE OIL IN A STEADY STREAM. SEASON WITH SALT AND PEPPER
TOSS DRESSING WITH ARUGULA AND DIVIDE ONTO 4 PLATES
PLACE SLICES OF OVEN ROASTED BEETS AND GOAT CHEESE ON TOP OF SALAD.
Do you have any vegan recipes?
Not yet! But stay tuned and we will def come up with some;) You could just leave the goat cheese out of this recipe!