Roasted Beet Salad with Goat Cheese

It's been quite a while since I published a recipe, so I thought with the holiday season here, I would get better at sending you all good, tasty recipes you can try.  My go to salad these days is easy and delicious and as I prepare for our Thanksgiving Dinner I decided to stop for a few minutes and document my favorite.

I say this is an easy salad and it is, it's just that it takes time to roast the beets but if you like beets, you will never, ever have canned again once you taste these.  Beets are highly nutritious and a cardiovascular health friendly root vegetable.  At the grocery store, look for beets that have bright green, healthy leaves attached.  Don't throw these away as you can heat olive oil in a saute pan, add thin slices of red onion and the greens.  Once wilted, add salt and pepper and a splash of red wine vinegar.  This side takes minutes and goes great with fish, chicken or pork.



Roasted Beet Salad with Goat Cheese

1 bunch beets (with greens attached)
2 Tablespoons Olive Oil
Salt and pepper
Mixed Salad Greens
Goat cheese
Walnuts

Pre-heat oven to 400 degrees.
Cut beets from the greens, leaving a bit of the stem so it doesn't "bleed" out.
Wash and place on foil sitting on a sheet pan.
Season with olive oil and salt and pepper

Close foil tightly and place in oven for 45-60 minutes depending on the size.  If they are large, it will take much longer to roast.  During the same time, place walnuts on another sheet pan and toast for 5-7 minutes.  Normally this step is done in a 350 degree oven for 8-10 minutes, but why waste time!

When the beets are done, let them cool and remove the skin.  This is where you need to take care as the beets will stain your hands and most everything else it comes in contact with.  If you do it just right once the end is cut, you can slip of the skin whole and discard.

Cut the beets however you like and cover with the flavored oil left in the foil packet.  I plate the salad greens, add the beets along with the goat cheese and walnuts.  I didn't give you any amount on the goat cheese and walnuts as I think it's a preference.  Some like a lot while others just need a taste.  It's totally up to you, the cook.

I dress the salad with a lemon vinaigrette.

1/2 cup extra virgin olive oil
2 lemons - juiced
1 Tablespoon minced shallot
2 Teaspoons Dijon mustard
1/2 Teaspoon grated lemon peel
Salt and pepper to taste

Add to a bowl and whisk to blend well.  There you have it.  Good, healthy and delicious.  Now I'm heading back to the kitchen and finish up my cooking for tomorrow.

Happy Thanksgiving everyone!

Fino a quel momento (until that time)

LID