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Parve
Easy
6 Servings
Allergens 
45 Minutes
Diets
Tossed in a salad and topped with a creamy balsamic dressing, these roasted beets will give you a small taste of heaven. A Food Fight, Round 4 Recipe
1 (8-oz./225-g.) package arugula (or green of your choice)
1 (17.6 oz./500-g.) package Gefen Organic Beets, peeled and cubed
1 yellow beet, peeled and cubed
1 orange beet, peeled and cubed
3 tablespoons Gefen Olive Oil
1 tablespoon Bartenura Balsamic Vinegar
2 cloves garlic, crushed
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup candied pecans
1/4 cup shelled pistachios
1/2 cup feta cheese, crumbled (optional)
3 tablespoons Bartenura Balsamic Vinegar
3 tablespoons Gefen Mayonnaise (or homemade)
3 tablespoons Gefen Extra-Light Olive Oil
2 cloves garlic, minced
2–3 tablespoons silan or honey
1 teaspoon kosher salt
pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
In a small measuring cup, combine the olive oil, balsamic vinegar, garlic, kosher salt, and pepper. Pour half the marinade over the red beets and half over the yellow and orange beets. Toss to coat the beets with the marinade.
Transfer the yellow and orange beets to half of a 9- x 13-inch (20- x 30-centimeter) baking pan. Place the red beets in the center of a medium-sized piece of aluminum foil. Seal the foil like a packet and place on the second half of the pan. Roast for 30–35 minutes, mixing the yellow and orange beets frequently until soft and tender. Remove beets from oven and cool.
Place the precooked cubed red beets in a small bowl. Place the cubed yellow and orange beets in a second bowl.
Place arugula in a large salad bowl. Top with roasted beets, candied pecans, pistachios, and feta cheese, if desired. Toss.
Combine the dressing ingredients and blend well. Pour over beet salad before serving.
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