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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette Recipe

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This recipe for Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 - medium beets
⅓ cup - olive oil
3 tablespoons - balsamic vinegar
4 cups - salad mix or spinach
4 oz - goat cheese, crumbled
Salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 425°F. Clean beets thoroughly. Slice in half, then place in baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender.
2. 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. Dice beets into bite-sized pieces.
3. Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season with salt and pepper.

 

 

 

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