This delicious fall salad is bursting with the sweet flavor of our Cranberry-Pear White Balsamic. Our blood orange olive oil perfectly complements the Cranberry-Pear for a sweet and tangy drizzle over the beets. You can also substitute any of our fruity white balsamic for the Cranberry-Pear to try some different flavors!
Ingredient Spotlight. Our Blood Orange Fused Olive Oil brings a fragrant, citrusy richness that softens the earthy beets, while Cranberry-Pear White Balsamic adds a jammy, fruit-forward tang. Whisked together they make a vinaigrette that is at once sweet, bright, and luscious.
Preheat the oven to 400. Trim the beets and wrap in 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. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of Blood Orange Fused Olive Oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your Blood Orange Olive Oil, 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 Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Chef's Notes
Toast the pecans in a dry skillet just until fragrant before adding them; that quick step deepens their flavor and adds a welcome crunch against the soft beets.
Tossing the warm roasted beets in a little vinaigrette first lets them drink up the sweet-tangy flavor before they ever hit the greens.
Make It Yours
Swap the pecans for toasted walnuts, or scatter over a few fresh orange segments to echo the Blood Orange oil.
This is one of those quietly perfect little recipes — warm fig compote spooned over cool Greek yogurt, with cinnamon-toasted walnuts and oats for crunch. It is a protein-packed breakfast that feels like dessert, and it comes together in about fifteen minutes.
This cheesecake is everything you want from a cold-weather dessert — dense yet creamy, fluffy and silky at once, crowned with warm spiced pears in a glossy balsamic glaze. It celebrates autumn and winter flavors but, in our experience, gets requested year-round.
This is the appetizer that quietly steals the party — grilled bread, cloud-soft whipped ricotta, cool heirloom tomatoes, and a dark, glossy balsamic reduction over the top. It is savory and sweet and fresh all at once, with a satisfying crunch, and it comes together faster than you would think.
