- 4 medium-sized beets
- 1 Tablespoon of olive oil
- Salt to taste
- 3-4 oranges
- 2 cups of arugula
- 8 oz of chevre (soft goat cheese)
- ½ cup of chopped toasted almonds
- 1 Tablespoon EVOO (garnish)
- Flaky sea salt (garnish)
- preheat oven to 375F
- scrub beats, toss with olive oil and place in baking pan and cover with foil.
- roast beets for approx. 45-60 minutes or until tender when pierced with a skewer
- cool covered, and when cool enough to handle, peel beets and cut each beet into six pieces (reserve in the fridge)
- peel oranges, and cut out each segment individually (reserve in the fridge)
- roll chevre into 24 evenly sized balls
- place nuts on a sheet pan and place chevre balls on nuts; gently shake sheet pan to coat all sides of the cheese in almonds
- when ready to assemble grab a skewer/bamboo toothpick first skewer the ball of cheese, then 1 leaf of arugula, then orange segment, and lastly the beet
- arrange finished skewers on a platter and garnish with some additional almonds, sea salt, EVOO and arugula
