Roasted Beet and Goat Cheese Salad with Blood Orange Vinaigrette

This beautiful purple salad features a classic roasted beets and goat cheese combination but in this version I marinate the beets in pomegranate juice, which gives it a lovely sweet-earthy balance and then serve the salad in a blood orange vinaigrette, which maintains adds another fruity lift while still maintaining the depth.

Ingredients:

2 medium beets, cubed

1 tbsp. olive oil

1 tbsp. balsamic

1 cup pomegranate juice

4 slices from a goat cheese log

4 cups salad greens, such as romaine or spinach

4 tbsp. Blood Orange Balsamic Vinaigrette

1/3 cup candied pecans

Kosher Salt

Cut beets into even cubes, toss in balsamic and olive oil, and roast in a 425 degree oven until soft. Put into a container, cover with pomegranate juice, and marinate for at least 4 hours or overnight. If there are leftover beets, you can keep them marinating for 3-4 days.

Assemble the salad by first filling each plate with greens and dotting with beets, then drizzling with vinaigrette, then dotting with pecans and goat cheese. Serve immediately.