Roasted Beet and Goat Cheese Salad Recipe
August 6, 2016
Recipe by Chef Jacquie
To Roast Beets
1Preheat oven to 350 degrees.
2Rub beets with olive oil and a sprinkle of salt and pepper, wrap in aluminum foil and place in oven.
3Roast for 30-45 minutes, depending on size of beets. Beets are cooked when you can push a fork easily through the beet.
4Remove beets from oven and allow to cool, peel off the outer layer and quarter.
1In a cruet add vinegar, oil, a pinch of salt and pepper, shake vigorously. For creamy dressing add a teaspoon of Dijon mustard.
To Make the Salad
1In a bowl add greens and 2 Tablespoons of vinaigrette, toss until leaves are coated.
2To serve roasted beets, place on a decorative serving plate crumble goat cheese, add dressed field greens, sprinkle with pomegranates seeds and drizzle with remaining champagne vinaigrette.