ROASTED BEET AND GOAT CHEESE SALAD WITH BALSALMIC VINAIGRETTE

Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette image

The flavors of tender roasted beets are enhanced thanks to the subtle bite of goat cheese and a drizzling of balsamic dressing.

Provided by By Brooke Lark

Time 1h

Yield 2

Number Of Ingredients 6

Ingredients

2 to 3 medium red or golden beets
1/3 cup olive oil
3 tablespoons balsamic vinegar
4 cups mesclun salad mix, spinach leaves, or herbed salad mix
4 oz goat cheese, crumbled
Salt and pepper to taste

Steps:

Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Nutrition Facts : Calories 650, Carbohydrate 15 g, Cholesterol 60 mg, Fat 9 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 11 g, TransFat 1/2 g