Ingredients
Salad
2 lbs Medium Sized Beets (Gold - Red or Both) - Washed
¼ cup Olive Oil & 1 tbsp. of Water
8 Cara Cara or Blood Oranges - Peeled & Sliced
1.5 lbs. of Mixed Organic Baby Greens - Washed & Dried
1 cup Almonds - Toasted
6 oz. Goat Cheese (good quality such as Laura Chenel)
1 ate Vinaigrette
Pomegranate Vinaigrette:
1 cup Orange Juice
½ cup Pom Pomegranate Juice
½ Shallot - Minced Fine
Sea Salt
Fresh Ground Pepper
2 tbsp. Extra Virgin Olive Oil
Pinch of Crush Chilies (if desired)
Pinch of Sugar
Preparation
Take one cup of olive oil, tbsp of water and a pinch of salt & pepper. Cover with foil and bake until beets are fork tender,about 60 - 80 minutes depending on size. When tender remove from oven and let cool. Peel beets and cut into wedges or cubes.Mix all ingredients together. Toss needed vinaigrette with lettuce.Place dressed baby greens on plates and top with sliced oranges & beets. Divide Goat cheese on top and sprinkle with Toasted Almonds.
