Roasted Beet Salad with Goat Cheese and Balsamic Dressing
Ingredients
2 pounds fresh beets, trimmed
Olive oil
Sea salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 package (14 oz.) mixed salad greens
2 large oranges, peeled, sectioned and cubed
1 container (4 oz.) crumbled goat cheese
1 cup toasted walnuts
Directions
Preheat oven to 450°F.
To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
Bake for 45 minutes to 1 hour or until beets are tender.
Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.
Serves: 4
Roasted Beet Salad with Goat Cheese and Balsamic Dressing
To roast beets, place each trimmed beet on a square of aluminum foil. Brush the beets with olive oil and sprinkle with sea salt. Wrap the beets and place on a baking sheet.
Bake for 45 minutes to 1 hour or until beets are tender.
Remove beets from oven and let stand 10 minutes to cool. Peel beets by rubbing the skin with a paper towel. Chill and cut in cubes.
To make dressing, add 1/2 cup olive oil, balsamic vinegar, salt and pepper to jar of a single-serve blender. Blend until smooth.
On salad plates arrange salad greens, beet and orange cubes. Sprinkle with goat cheese and walnuts. Drizzle with balsamic dressing.
