- Preheat oven to 400 degrees.
- Cut green tops and root ends off beets. Toss golden beets with 1 tablespoon olive oil and firmly wrap in foil packet. Repeat process with red beets. Roast in oven for 45 – 60 minutes or until beets are easily pierced with the tip of a knife. (Roasting time can vary depending on the size of your beets. Larger beets can easily take 90+ minutes to roast.) Set aside until cool enough to handle. Gently rub beets to remove skins. (Beets are notorious for staining. Wear gloves and or work carefully so you don’t splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Cut peeled beets into quarters.
- Combine remaining olive oil, vinegar, honey, garlic, mustard, salt and pepper in a small mason jar and shake vigorously to combine. Set aside.
- Place mixed greens in a large bowl and toss with half of the salad dressing. Add beets, pomegranate seeds, pecans and Kerrygold Cashel Blue cheese to the salad. Allow guests to drizzle individual salads with remaining dressing, if desired.