Beets
Roasted Beets, Greens & Goat Cheese Salad
A tasty way to use both beets and lettuce.
For the vinaigrette:
2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
Salt to taste
Freshly ground black pepper
For the salad:
2 medium beets, unpeeled
2 cups red or green lettuce leaf, washed and torn into bite-size pieces
1/4 cup goat cheese
Place all the vinaigrette ingredients in a blender. Blend on high speed to combine. Adjust the salt and pepper to taste.
Preheat the oven to 350°F. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.
Toss the beets with half of the vinaigrette. In another bowl, toss the greens with the remaining vinaigrette. Arrange the greens on a serving plate. Place the beets on top of the greens. Crumble the goat cheese and sprinkle over the top of the salad.
From: www.foodfit.com.