I decided to try roasting orange beets instead of the traditional red beets for this sweet and earthy salad. They were a great alternative and gave they salad a great, summery color.
Preheat the oven at 375 F.
Rinse the beets and place in a cast iron pan and coat with olive oil. Loosely cover the pan with aluminum foil and roast for about 2 hours.
Remove from oven and uncover. When cool to the touch, peel the skin off each beet and dice.
Place diced pieces into a bowl and add the following:
1/2 tsp Manuka honey
1 Tbl fig infused, white balsamic vinegar
1 tsp raw pumpkin seeds
1 tsp salt
1 Tbl blood orange oil olive
Toss the beets in the dressing to combine and serve warm or cold.