CSA Recipe #3 – Roasted Beet and Goat Cheese Salad

I was thinking of bottling the beets I got, but then I read some recipes and it all seemed like too much work (plus I only had about 5 beets). So I went with the next best thing – beet and goat cheese salad.

If you mention that something has goat cheese in it I’ll go for it.  I had a salad like this at Bistro Le Coq a while ago, which was delicious, so I was more than ready to try and replicate it.

Roasted Beet and Goat Cheese Salad

Roasting Beets:

Cut the leaves off the beets, leaving about an inch of stem (don’t cut off their roots). Wash and dry the beets.

Put the beets on tin foil, drizzle with olive oil, then wrap up the beets in the tin foil.  Bake at 425 for about 1 hour. The beets are done if a knife goes through them easily (try not to pierce the foil while doing this).

Remove the beets from the oven (be careful because there will probably be a bunch of beet juice in the foil which will dye everything pink) and let them cool down enough to be handled. Cut off the tops and the roots, then peel the skins off. Your hands will turn pink, as will everything else the beets touch, but if you rinse your hands after each beet you should be fine.

Salad Making:

Cut the beets into pieces (I cut them in half and then sliced them). Cut up lettuce, top with beets and chunks of goat cheese.  Top with dressing.

Dressing:

Mix together equal parts olive oil and balsamic vinaigrette, then add some freshly ground pepper. Top salad with dressing.

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End Result: YES. I could probably add something else to the salad, since it seems very basic, but roasted beets are delicious and goat cheese is awesome.

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