Astropaq's Recipe Corner
Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
(makes 4 servings)
Ingredients
4 to 6 medium red or golden beets
2/3 cup olive oil
6 balsamic vinegar
16 oz goat cheese, crumbled
8 cups mesclun salad mix, spinach leaves, or herbed salad mix
8 oz candied walnuts
Salt and pepper to taste
Directions
Preheat oven to 425°F.
Clean beets thoroughly.
Slice in half with a sharp knife, then place in a small baking dish lined with parchment.
Drizzle half of the olive oil over the beets;
bake 40-45 minutes, or until the beets are tender when pierced with a fork
Remove beets from oven; allow to cool slightly.
In small bowl, whisk together the remaining olive oil and balsamic vinegar.
Remove the skin of the beets and discard.
Slice beets into bite-sized pieces.
Arrange salad mix on plate,
arrange beets on top of salad,
sprinkle with candied walnuts and goat cheese crumbles.
Drizzle with balsamic dressing.
Season to taste with salt and pepper.
Ingredients
4 to 6 medium red or golden beets
2/3 cup olive oil
6 balsamic vinegar
16 oz goat cheese, crumbled
8 cups mesclun salad mix, spinach leaves, or herbed salad mix
8 oz candied walnuts
Salt and pepper to taste
Directions
Preheat oven to 425°F.
Clean beets thoroughly.
Slice in half with a sharp knife, then place in a small baking dish lined with parchment.
Drizzle half of the olive oil over the beets;
bake 40-45 minutes, or until the beets are tender when pierced with a fork
Remove beets from oven; allow to cool slightly.
In small bowl, whisk together the remaining olive oil and balsamic vinegar.
Remove the skin of the beets and discard.
Slice beets into bite-sized pieces.
Arrange salad mix on plate,
arrange beets on top of salad,
sprinkle with candied walnuts and goat cheese crumbles.
Drizzle with balsamic dressing.
Season to taste with salt and pepper.