Say hello to a salad that’s bursting with vibrant colour and irresistible flavour — featuring our customer-favourite Della Terra Cranberry Pear White Balsamic. Sweet, tart, and oh-so-versatile, this dressing steals the show every time. (Feeling adventurous? Swap it out for our zesty Mango White Balsamic for a tropical twist!)
What You’ll Need:
-
1½ pounds fresh beets
-
8 oz fresh goat cheese (or feta or blue cheese if you’re feeling bold)
-
6 cups baby arugula or mixed greens
-
1 cup toasted whole pecans (hello, crunch!)
-
¼ cup + 2 tbsp Della Terra Cranberry Pear White Balsamic
-
1 tbsp grainy mustard (the good stuff — yep, we’ve got it!)
-
Freshly ground pepper, to taste
-
⅓ cup + 2 tbsp Della Terra Premium Extra Virgin or Della Terra Blood Orange Olive Oil
Let’s Make Some Magic:
-
Roast those beets: Preheat your oven to 400ºF. Trim and wrap your beets in foil, add a splash of water, and roast them for about an hour until fork-tender. (Slow cooker fans: wrap ‘em up and cook on low for around 6 hours!) Once cool enough to handle, slip off their skins by rubbing between paper towels — gloves recommended unless you want rosy fingertips!
-
Marinate the stars: Chop your peeled beets into 1-inch pieces, then toss them with 2 tbsp Cranberry Pear White Balsamic and 2 tbsp olive oil. Let those flavors mingle while you prep the rest.
-
Whip up the dressing: In a bowl, whisk together the remaining Cranberry Pear Balsamic and grainy mustard. Slowly drizzle in ⅓ cup olive oil while whisking vigorously until your dressing becomes luxuriously thick and smooth. Season with salt and pepper to taste.
-
Assemble your masterpiece: Lay your greens on a platter or in a bowl and dress them with your homemade vinaigrette. Pile on the marinated roasted beets, crumble on the creamy goat cheese, and sprinkle with those toasted pecans for the perfect crunch.
Serve it up!
This recipe serves 6–8 generous portions — perfect for sharing, or just keeping all to yourself (we won’t judge).