Beet and Goat Cheese Salad with Blood Orange OilSuggested 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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