Side Pannel
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Side Dishes, Vegetables
Ingredients List
- 3 Whole beets; washed
- 6 c Mixed greens; washed
Directions
GOAT CHEESE SALAD
1/4 c Balsamic vinegar
1 tb Dijon mustard
1/2 c Olive oil
Salt and freshly ground
-pepper
1/2 c Aged goat cheese; crumbled
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 until they are tender
when pricked with a fork. Open the foil and allow the beets to cool. Slip
off the skins and dice into 1/4-inch cubes.
PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly
drizzle in the 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.
1/4 c Balsamic vinegar
1 tb Dijon mustard
1/2 c Olive oil
Salt and freshly ground
-pepper
1/2 c Aged goat cheese; crumbled
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 until they are tender
when pricked with a fork. Open the foil and allow the beets to cool. Slip
off the skins and dice into 1/4-inch cubes.
PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly
drizzle in the 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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