Roasted Beet Salad with Vinaigrette
4 Beets
goat or feta cheese
oil
salt and pepper to taste
lettuce
Preheat oven to 425. Cut the top and bottom off of the beets and rinse beets well. Put beets on baking pan. Drizzle with olive oil. Roast for about 40-50 minutes depending on size. Test if done with knife, it should have little resistance. Remove from oven and cool for about 20 minutes. Remove the skins by hand or use a pearing knife. Cut beets into bite sized chunks.
Shred lettuce, beets and goat cheese and toss.
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 teaspoons brown sugar
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
Place all the ingredients in a screw-top jar and shake to combine.Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use. EnJOY!
