Gochujang-Tangerine Beet Delight Salad

Ingredients:

• For the Salad:
  • 2 cups Red or Golden Beets, Peeled and Diced
  • 1/2 cup Brown Sugar
  • 1 tsp Salt
  • 1/4 cup Buona Cucina Extra Virgin Olive Oil of your choice
  • 1/4 cup Sunflower Seeds, Shelled and Roasted
  • 1 oz Goat Cheese
  • 4 cups Arugula, Washed and Dried
• For the Gochujang Vinaigrette:
  • 1/2 cup Buona Cucina Gochujang Infused Oil
  • 1/4 cup Buona Cucina Tangerine Dark Balsamic Vinegar
  • 1 oz Orange Juice
  • 1 Tbsp Garlic, Chopped
  • 1 Tbsp Sugar
  • 1 Tbsp Honey
  • 1 Tbsp Dijon Mustard
  • Salt and Pepper (to taste)

Directions:

1. Roast the Beets:
   • Toss diced beets with brown sugar, olive oil, salt, and pepper.
   • Roast in the oven at 350°F for 45 minutes.
   • Refrigerate to cool.
2. Prepare the Gochujang Vinaigrette:
   • In a blender, combine gochujang olive oil, tangerine balsamic vinegar, orange juice, chopped garlic, sugar, honey, and dijon mustard.
   • Blend until emulsified.
3. Assemble the Salad:
   • Toss arugula with the freshly made gochujang vinaigrette.
   • Top with candied beets, roasted sunflower seeds, and crumbled goat cheese.
4. Serve and Enjoy:
   • Plate the salad and serve immediately.
   • Recipe by Chef Eric Longley