Local Beets And Greens Salad With Goat Cheese And Balsamic Vinaigrette

1. 1

   Adjust oven rack to center position and heat oven to 400 degrees. Wrap each beet in foil and place on a small baking pan. Roast until tender 40 minutes to 1 hour, depending on beet size. When cool enough to handle, remove foil, peel (beet skins should slip right off), slice, and set aside.

2. 2

   Meanwhile, thinly shred washed and dried beet greens with a chef's knife. (You should have about 6 heaping cups of greens.) Place in a large bowl.

3. 3

   Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

4. 4

   When ready to serve salad, add beets, onions, and goat cheese to greens. Add 6 tablespoons of the vinaigrette; toss to coat. Adjust seasonings including additional salt, pepper, or dressing if necessary. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.