The holidays are a wonderful time to try new flavors and mix herbaceous notes with more sweet ones. This salad is not only unique yet
it has a delightful flavor profile especially when you try our vinaigrette with it! Give it go and watch your guests mouths drop open!

INGREDIENTS:

5- large red beets

5- large yellow or orange beets

2- blood oranges

1- sprig of dill, rosemary or any herb of your choice

4-5 Tbs. of Blood Orange Extra Virgin Olive Oil

3-4 Tbs. of Premium White Balsamic Vinegar

1 Tbs. of Herbs de Provence Mustard

A pinch of Pink Himalayan Sea Salt and pepper

DIRECTIONS:

1. Place beets into small pieces of aluminum foil, add a drizzle of Blood Orange EVOO inside the foil on the beet, wrap tightly and place on baking tray. Place beets in oven and roast on 375-400 degrees depending on the power of your oven for about 35-40 minutes. Beets will be fork tender when ready. Allow to cool before using.
2. Cut and peel oranges into small cubes and place into bowl while beets roast.
3. Open aluminum foil and peel beets then cut into small cubes similar in size to the oranges. Place in bowl with oranges.
4. In a separate bowl, whisk blood orange evoo, vinegar, mustard, salt and pepper until you achieve a uniform consistency.
5. Drizzle vinaigrette on salad and sprinkle dill or herbs of choosing. Finish with goat cheese if you desire and serve!