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|
|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.