Roasted Beet And Goat Cheese Salad

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Wrap beets in aluminum foil, and roast until tender, about 1 hour.

3. 3

   Let the beets cool a bit, and then peel the skins while they are still a bit warm.

4. 4

   Using a mandoline, or very sharp knife, cut beets into paper thin slices.

5. 5

   For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.

6. 6

   Toss the beets with half of the vinaigrette.

7. 7

   Toss the greens with the remaining vinaigrette.

8. 8

   Arrange the greens on a serving plate or bowl, and top with the beet slices.

9. 9

   Crumble the goat cheese over top the salad, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.