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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
Bake: 40 mins at 425°F
Broil: 2 mins
Ingredients
- 1 pound red, yellow and/or candy-striped beets, rinsed and trimmed
- 2 tablespoons extra-virgin olive oil
- 9 cups arugula, watercress, baby spinach, and/or mesclun
- 1 8 ounce log Capriole Fresh Goat Cheese or other goat cheese
- 1/3 cup broken walnuts, toasted
- Lemon Vinaigrette (recipe follows)
Directions
1. Cut beets in half. Place beets in a single layer in a shallow baking pan. Drizzle with the olive oil; toss to coat. Cover with foil and roast in a 425 degrees F for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside.
2. Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.
Lemon Vinaigrette
Ingredients
- 1/2 cup olive oil
- 1 teaspoon finely shredded lemon peel
- 1/3 cup lemon juice
- 4 cloves garlic, mnced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
