1. Make vinaigrette: Combine balsamic vinegar, olive oil, mustard, salt and pepper in a jar and either shake vigorously or use a whisk to emulsify.
  2. For roasted beets or butternut squash: Peel, dice and spread evenly in one layer on a sheet pan, drizzle with High-Hand Olive Oil Company Sage & Onion Infused Olive Oil, salt and pepper. Roast at 400 for about 30-45 minutes.
  3. Assemble salad and enjoy!
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