Roasted Beet and Goat Cheese Salad

Sent in by Claire O'Bryan


Olive Oil
Salt and Pepper
Vinegar or vinaigrette of choice
Goat Cheese
Nuts for toasting


Wash beets thoroughly. Cut the stems and bottoms off beets. Roast whole or cut into chunks. Wrap the beets in tinfoil and place on cookie sheet. Drizzle with olive oil, salt and pepper. Roast on 375 - 400 until fork tender (for smaller beets about 30 minutes, larger beets need longer). While beets are roasting, briefly toast almond slivers (or any nuts really!) in the toaster oven. When beets are fork tender, remove from the oven. Carefully peel skin off the beets and cool to room temperature, or desired temperature. Cut beets to preferred bite size. Drizzle a small amount of balsamic vinegar, or vinaigrette of choice (small amount!). Sprinkle with goat cheese and nuts. Serve warm or cold.