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Roasted Beet And Goat Cheese Salad
Ingredients
- 3 whl beets, washed
- 6 c. Mixed greens, washed
- 1/4 c. Balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1/2 c. Extra virgin olive oil
- Salt and freshly grnd pepper
- 1/2 c. Aged goat cheese, crumbled
Directions
- PREPARE ROASTED BEETS: Preheat the oven to 350F.
- Cut off all but 1 inch of the beet greens. Wrap the beets in aluminum foil and place them on a baking sheet. Bake for 1 hour or possibly till they are tender when pricked with a fork. Open the foil and allow the beets to cold. Slip off the skins and dice into 1/4-inch cubes.
- PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly drizzle in the extra virgin olive oil. Season with salt and pepper to taste.
- TO ASSEMBLE: Place the greens in a large bowl and toss with the beets. Toss the salad with the vinaigrette and sprinkle with the goat cheese.
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