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.