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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, by , 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!

Contributor:  
Contributor:  
Joan McCollum

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 425F. 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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