Roasted beets take center stage in this vibrant and flavorful salad, dressed with a tangy Peach Balsamic Vinegar vinaigrette. The earthy sweetness of the beets is perfectly complemented by the fruity acidity of the vinegar, while creamy goat cheese adds a luxurious texture and toasted walnuts provide a satisfying crunch. Fresh herbs garnish the salad, adding a pop of color and herbaceous aroma to this delightful dish that's as beautiful as it is delicious.

I N G R E D I E N T S:

• 4 medium beets, roasted, peeled, and sliced
• 1/4 cup Rocky Mountain Olive Oil Peach White Balsamic Vinegar
• 2 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• fresh herbs (parsley or dill) for garnish

I N S T R U C T I O N S :

1. Arrange the roasted and sliced beets on a serving platter.
2. Drizzle with Peach Balsamic Vinegar and Garlic Olive Oil.
3. Sprinkle with crumbled goat cheese and chopped toasted walnuts.
4. Garnish with fresh herbs before serving.