BEET AND BLUE CHEESE SALAD WITH SMOKY ALMONDS

INGREDIENTS:

• 2 cups marcona almonds

• 2 teaspoons Worcestershire sauce

• 3 tablespoons Blood Orange Olive Oil, divided

• 1 1/2 teaspoons smoked paprika

• 1/2 teaspoon garlic powder

• 1 teaspoon salt (only if the almonds are not already salted)

• 1 pound beets

• 1 teaspoon salt

• 1/2 teaspoon cracked black pepper

• 3 cups baby arugula

• 1 wedge blue cheese, crumbled

• Habanero & Honey Balsamic Vinegar, for drizzling

DIRECTIONS:

Preheat oven to 350°F.

In a medium bowl, toss together almonds, Worcestershire,1 tablespoon Blood Orange Olive Oil, smoked paprika, garlic powder and salt until coated and combined. Place seasoned almonds on a baking sheet and

toast for 4-5 minutes (watch closely to make sure the almonds do not burn). Remove from the oven and set

aside to cool.

Place beets on their own little squares of aluminum foil (enough foil to wrap around each beet). Drizzle each with the remaining 2 tablespoons Blood Orange Olive Oil and season with salt and pepper. Wrap loosely, place pouches on another baking skeet, and place in the oven. Roast beets for 15-20 minutes or until tender. Remove from

the oven and let cool enough for you to handle them. Peel beets, cut into halves or quarters, and drizzle with any remaining pouch drippings.

To serve, divide arugula between plates and top with beets, blue cheese and almonds. Drizzle with a little more Blood Orange Olive Oil and Habanero & Honey Balsamic.

Serve with some crusty bread.