Beet and Bleu Cheese Salad with Smokey Almonds
Servings
4people
Servings
4people
Ingredients
Smokey Almonds
Salad
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl, toss together all Smokey Almonds ingredients until coated and combined.
  3. Place seasoned almonds on a baking sheet and toast for 4-5 minutes (be careful to not burn the almonds). Remove from the oven and set aside to cool.
  4. Drizzle beets with Blood Orange EVOO and season with salt and pepper.
  5. Loosely wrap beets individually in aluminum foil and place on a baking sheet. Roast beets for 15-20 minutes or until tender. Remove from the oven and let cool enough for you to handle them.
  6. Peel beets, cut into halves or quarters, and drizle with any remaining drippings from the foil pouches.
  7. Divide arugula between plates and top with beets, bleu cheese, and almonds. Drizzle with a dash more of Blood Orange EVOO and either Melagrana Whole Fruit White Balsamic Vinegar or Habanero & Honey White Balsamic Vinegar. Serve with some crusty bread.