Beet and Goat Cheese Salad with Blood Orange Oil

Suggested by Peggy Knickerbocker, author of the cookbook "Olive Oil from Tree to Table."

Beets, halved or quartered, depending on size
Fresh goat cheese
Arugula, trimmed
Stella Cadente Blood Orange Olive Oil


Boil or roast the beets. Peel and allow to cool.

Top arugula with beets and fresh goat cheese.

Drizzle with Stella Cadente Blood Orange Oil.

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