Ingredients
8 Tbsp SOOC Herbes de Provence Olive Oil
4 Tbsp SOOC Lavender Rosé Balsamic
1 clove Garlic, minced
2 tsp Dijon Mustard
½ tsp Sea Salt
¼ tsp cracked Black Pepper
4 cups Arugula
2 large Beets
½ of an English Cucumber, sliced longwise into thin slices
¼ cup Pistachios
¼ cup Goat Cheese crumbles
*optional protein: 4 Eggs, poached
Directions
Preheat the oven to 400℉. Wrap each beet loosely with aluminum foil and set on a baking sheet. Cook in the oven for 90 minutes, or until a fork easily pierces through the beet. Remove from the oven and let cool. Using your hands, gently rub the beets until the skin begins to peel off. Slice in rounds.
To make the dressing: combine the Herbes de Provence Olive Oil, Lavender Balsamic, minced garlic, dijon mustard, salt, and pepper. Whisk vigorously until well combined.
How to poach an egg: In a small saucepan, bring about 1 cup of water and 2 Tbsp of white vinegar to a slow simmer over medium/high heat. Crack an egg into a small prep bowl- make sure not to break the yolk! Once the water and vinegar is at a simmer, use a spoon to stir the pot quickly, creating a ‘whirlpool’. Slowly pour the egg into the middle of the ‘whirlpool’ and let cook for 3 minutes. Once done, use a slotted spoon to remove the egg from the pot and set on a plate lined with a paper towel. Repeat for the rest of the eggs. You may need to add more water and vinegar to the pot if too much evaporates for the rest of the eggs.
In a large salad bowl, toss together the arugula, cucumbers, and salad dressing. Plate the arugula and top with the beets, pistachios, goat cheese, and poached eggs. Finish with some cracked pepper, and enjoy!
