Roasted Beet & Goat Cheese Salad

August 27, 2012

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 Roasted Beet & Goat Cheese Salad
• 4 medium sized beets
• 2 cups organic baby arugula (or spinach)
• 3 oz. goat cheese
• 1/2 small red onion, thinly sliced
• 1/2 cup pinenuts (optional)
• 1/4 cup olive oil

• 1/4 cup extra virgin olive oil
• 2 Tbls. white balsamic vinegar (or lemon juice)
• 1 Tbls. dried oregano
• Salt and pepper to taste

1. Preheat oven to 375°. Place the beets in a shallow baking dish and pour over half the olive oil. Roll the beets to coat, and cover.

2. Bake until fork tender, about an hour and thirty minutes. Remove from the oven to cool. Once cool, skin the beets, and cut into 1 inch pieces.

3. Mix the dressing ingredients together and set aside. Assemble the salad by dividing the greens between two salad plates. Arrange the beet slices and onion slices on top. Drizzle the dressing on top, just enough on each plate to lightly coat. Crumble the goat cheese, and garnish each plate with the goat cheese crumbles. Enjoy!

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