Honey Mustard Roasted Beets & Arugula Salad

Spice Profile: basil, black lime, black pepper, celery seed, dried lemon, fennel, garlic, honey, mustard, onion, oregano, malt vinegar powder, mustard, onion, oregano, red chile flakes, salt, sugar, rosemary, turmeric

This came out so well! Many thanks to Paula for this one. Beets are one of my favorite veggies and having them on a salad pairs well with the abundance of greens coming in right now. I added goat cheese to the final product and it was great! Get cooking!

Cube up (half inch cubes) one large (or two small) beets. Combine in a bowl one spring red onion chopped, greens included, and 1-2 chopped up garlic scapes. Add the Stock+Spice honey mustard spice (2 tsps) and 2 TBS olive oil. Stir well and pour out onto an oven-safe skillet. Roast in a 400 degree oven for 40 minutes, stirring occasionally. Once the beets are soft and caramelized, put the pan on the stove top and bring up the heat. Add 2 TBS white wine vinegar to deglaze the pan and then pour everything into a bowl and let cool. Once coolish, serve over greens of choice (arugula, or Mirthful Mix) and crumble goat cheese on top. Drizzle with olive oil and enjoy!