Friday, July 06, 2012

Yes it is another salad recipe. What can I say. It is Summer and blazing hot out there. I don't want to necessarily make my home any warmer. Ok I had to roast the beets a bit which meant I turned on the oven but I didn't do much work after that. I tossed all the ingredients together with some more greens and enjoyed this fantastic salad with a store brought raspberry salad dressing. Delicious!

Roasted Beet and Goat Cheese Salad
Adapted from Food & Fire

3 large red beets
1 Tbsp. balsamic vinegar
1/2 Tbsp. extra virgin olive oil
1 clove garlic, smashed 2 oz.
Goat cheese crumbled
2 Tbsp. pine nuts(I used walnuts)
Parsley or other fresh herbschopped (I used greens)
Salt and pepper

Preheat the oven to 425. Wrap each beat individually in aluminum foil. Roast the beets on the middle rack until tender, about an hour to an hour and a half. Once cool enough to handle, peel the beet and dice it. Meanwhile, whisk together the vinegar, oil, garlic and salt and pepper to taste. Let it stand for a bit for the flavors to marry. Pluck out the garlic clove and then toss the diced beets with the mixture. Top with the rest of the ingredients

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