Monday, August 18, 2008

Roasted Beet Salad

Simple. Elegant. Delicious. This roasted beet salad is always a huge hit in my house.4 beets
1 tablespoon olive oil
4 ounces aged goat cheese
1 handful mesclun greens
1 tablespoon walnut oil
2 tablespoons chopped walnuts
Salt and pepper

Preheat over to 375 degrees. Peel beets, drizzle with olive oil, season with salt, and wrap individually in a piece of foil. Place beets in the oven and roast until soft all the way through. About 1 hour.

Remove beets from oven. Divide greens between four plates. When beets are cool enough to handle, slice each beets vertically into quarter-inch rounds. Place one beet on top of each place, allowing it to fan out a bit.

Cut goat cheese into rounds. Place one piece of cheese between each slice of beet. Drizzle with walnut oil, and top with salt, pepper, and walnuts.

Serve at room slightly warm or at room temperature.

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