Name: Beet and Roasted Carrot Salad with Goat Cheese
Prep time: 10 mins
Cook time: 45 mins
Yield: 4
Ingredients: 2 beets, with skin; 3 carrots, girls, skinless, as small as possible, if you can organic; 1/4 cups Nutrioli® Vegetable Oil; sea salt; 5 sprigs thyme; 1 tablespoon sea salt, for the vinaigrette; 1 teaspoon raw sugar, for the vinaigrette; 1 1/2 tablespoons apple cider vinegar, for the vinaigrette; 1 clove garlic, chopped into very thin slices, for the vinaigrette; 1 teaspoon oregano, fresh and finely chopped, for the vinaigrette; 1 teaspoon thyme, fresh and finely chopped, for the vinaigrette; 1 teaspoon rosemary, fresh and finely chopped, for the vinaigrette; 1 teaspoon basil, fresh and in pieces, for the vinaigrette; 1/2 cups Oli de Nutrioli® extra virgin olive oil; 1/2 cups goat cheese, in pieces; 2 cups arugula; 2 cups spinach; 1/2 cups walnuts, praline