If you want a visually stunning salad to impress your guests with, this is the one. The beets are the hardest part and the oven does most of that work for you. Don’t substitute canned beets — there is nothing like the fresh, sweet taste of a roasted beet, especially when roasted in the blood orange olive oil! You can easily substitute any flavor of vinegar you like. I have used with the Cranberry Pear and the Chocolate, both were superb. Toss the beets in a little bit of the dressing while they are still warm — warm beets soak up more flavor than cold one.
Roasted Beet Salad with Goat Cheese and Toasted Pecans