Sweet roasted beets and tangy goat cheese are a perfect pairing in this simple, delicious salad.
Author: Erin Berdan
Recipe type: Salad
Serves: 2 servings
Ingredients
2 medium beets, scrubbed
2 cups mixed greens
2 oz. fresh goat cheese
1 scallion, green part only, thinly sliced
3 tsp. Extra Virgin olive oil, divided
1 tsp. balsamic vinegar or lemon juice
salt and pepper, to taste
Instructions
To roast the beets, preheat oven to 400F. Place each beet on a square of aluminum foil and drizzle each with 1 tsp. olive oil and a sprinkle of salt. Wrap in foil. Roast for 30 minutes, then test for doneness with a sharp knife. The knife should slide in easily. If still hard, roast for a few more minutes until done.
Allow the beets to cool then use your hands to rub off the outer skin. At this point you can refrigerate and store the beets for a day or so.
When ready to serve, divide the salad greens among two plates. Sprinkle the scallions over and the top with the goat cheese. Halve the beets and add them to the plate. Drizzle with remaining olive oil and a little balsamic or lemon juice (I used Mission fig balsamic). Add salt and pepper to taste.
Recipe by white plate blank slate at https://whiteplateblankslate.com/csa-week-1-spring-veg/