~1-1/2 lbs. fresh beets

~8 oz. fresh goat cheese

~6 cups baby arugula (or mixed greens)

~1 cup whole pecans, toasted

~1/4 cup + 2 tablespoons FIORE Cranberry Pear Balsamic

~1 tablespoon grainy mustard

~Freshly ground black pepper & FIORE Cyprus Flake sea salt to taste

~1/3 cup + 2 tablespoons FIORE Medium Intensity Extra Virgin Olive Oil

Preheat oven to 400 degrees. Trim the beets and wrap in a foil packet drizzled with a small amount of olive oil. 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 into 1" pieces and toss with 2 tablespoons Balsamic whisked together with 2 tablespoons olive oil, and set aside. In a medium bowl, whisk the remaining Cranberry Pear Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil, whisking constantly until the mixture is thickened or emulsified.

Add freshly ground black pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the Cranberry Pear vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

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