Recipe

Roasted Beet And Goat Cheese Salad Recipe

	Dandelion / All my dishes 9 months ago I served this on Valentine's Day 2009 Prep:15m Cook:120m Servings:6	Dandelion
	cheese nuts vinagrette

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Ingredients

3 large red beets

1 Tbsp. balsamic or red wine vinegar (vinegar choice does change the taste a bit)

1/2 Tbsp. extra virgin olive oil

1 clove garlic, smashed

2 oz. goat cheese, crumbled

2 Tbsp. pine nuts

parsley or other fresh herbs, chopped (optional)

fresh greens

salt and pepper

Directions

Preheat the oven to 425. Wrap each beat individually in aluminum foil. Roast the beets on the middle rack until tender, about an hour to an hour and a half. Once cool enough to handle, peel the beets and dice.

Meanwhile, whisk together the vinegar, oil, garlic and salt and pepper to taste. Let it stand for a bit for the flavors to marry. Pluck out the garlic clove and then toss the diced beets with the mixture.

Lay fresh greens on a plate layer Beets then top with goat cheese, pine nuts, and parsley.

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Comments

corrinnej 8 months, 4 weeks ago said:
Classic dish but purely delicious!

krumkake 8 months ago said:
I just happened to catch this on your home page - so glad I did! I love beets and goat cheese on salads, and this sounds delish...hope to give it a try soon. Thanks!

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