Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

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Ingredients

2 lbs medium Beets, washed
1/4 C Olive Oil and 1 Tbs of Water
8 Cara Cara Oranges, peeled and sliced
1 1/2 lbs of Baby Greens, washed and dried
1 C Almonds, Toasted
6 oz Goat Cheese

Pomegranate Vinaigrette:
1 C Orange Juice
1/2 C Pomegranate Juice
1/2 Shallot, finely minced
Sea Salt
fresh Ground Pepper
2 Tbs extra virgin Olive Oil
pinch of crush Chilies (if desired)
pinch of Sugar

Instructions

Combine 1/4 C of olive oil, 1 Tbs of water and a pinch of salt and pepper and pour over beets. Cover and bake until beets are fork tender, about 60 - 80 minutes depending on size. When tender remove from oven and let cool. Peel beets and cut into wedges or cubes. Mix all ingredients together. Toss vinaigrette with baby greens. Place dressed baby greens on plates and top with sliced oranges and beets. Divide goat cheese on top and sprinkle with toasted almonds.

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