Thursday, April 28, 2011

Roasted Beet Salad

This salad features warm roasted beets that are super sweet, tangy balsamic vinegar, and creamy goat cheese for a spectacular salad.

Roast Beet Salad

1 Bunch of Beets
Pinch of Kosher Salt
Olive Oil
Balsamic Vinegar
Goat Cheese (optional)

Preheat oven to 350 degrees. Scrub beets well, remove greens and trim any long roots. Place on a large piece of foil. Sprinkle beets with a generous pinch of Kosher salt and drizzle with a little olive oil. Fold foil around the beets and create a little package. Place foil package on a baking sheet and bake beets until tender.

Once beets are tender,cool slightly and remove skins (they come off really easily.) Slice beets into large slices and drizzle with balsamic vinegar and a little more Kosher salt. Top with goat cheese.

Happy Cooking!


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