Ingredients: 4 medium small sized beets 1/4 cup olive oil 2 seedless oranges Seeds from 1 pomegrant 3 oz. log Semi Soft Goat Cheese 3 cuCps baby arugula 4 green onions (scallions), chopped Dressing: 3/4 cup olive oil 1/4 cup white balsamic vinegar 1 tablespoon dried oregano Salt and pepper Directions:1. Mix the dressing ingredients together and set aside. 2. Preheat oven to 375 degrees. F. Place the beets in a shallow baking dish, and pour over half the olive oil. Roll the beets to coat, and cover with aluminum foil. Bake until fork tender, about an hour and thirty minutes. Remove from the oven to cool. 3. Remove the peel and white skin from the oranges, and cut into thin wedges, removing the membranes between. Remove the skin from the pomegrant, and take out the seeds. Skin the beets, and cut into 2 inch pieces. 4. Assemble the salad by dividing the greens between four salad plates. Arrange the beet slices and orange wedges attractively on top, and sprinkle over this the pomegrant seeds and chopped onion. Mix the dressing once again, and drizzle just enough on each plate to lightly coat. Crumble the goat cheese, and garnish each plate with the goat cheese crumbles. Serve. |