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October 10, 2021
Preheat the oven to 400°F.
Trim the beets and wrap each into 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. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Alfoos Mango White Balsamic, whisked together with 2 tablespoons of olive oil, and set aside to marinate.
In a medium-sized bowl, whisk the remaining 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 vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled chevre and toasted pecans.
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