Roasted Beet & Goat Cheese Salad
Tender roasted beets tossed with tangy goat cheese, toasted walnuts and a yummy balsamic vinaigrette!!
Ingredients
- 3 medium-size beets tops removed and washed
- Olive oil for drizzling
- kosher salt to taste
- pepper to taste
- Dressing
- 1/4 c. balsamic vinegar
- 1/4 c. extra viirgin olive oil
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 c. toasted walnuts garnish
- 2 ounces crumbled goat cheese garnish
Instructions
- Preheat the oven to 425 degrees.
- Place the beets on a baking sheet lined with foil and drizzle the olive oil and salt and pepper on top. Wrap the beets individually in the foil to form pouches.
- Roast in the oven for 60-75 minutes depending on their size.
- Allow to cool to room temperature and peel the skin off of each beet.
- Cut beets into large dice.
- Make the Dressing - Combine all the ingredients in a mason jar. Close the lid and shake for about 1 minute.
- Pour the dressing over the warm beets and toss. Garnish with goat cheese and walnuts. Say Grace and enjoy!
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