Roasted Beet, Goat Cheese And Sorrel Salad

1. 1

   Preheat oven to 425.

2. 2

   Wrap beets in foil. Roast until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface.

3. 3

   Cut cheese logs crosswise into 1/4 inch slices with an oiled knife, then halve slices. Arrange cheese slices in one layer on tray and brush with olive oil, then top each with a beet slice.

4. 4

   Toss a salad with sorrel leaves, vinaigrette, and pecans. Place the cheese and roasted beets on top and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.