Beet and Goat Cheese Salad
Equipment
- Disposable gloves
- Cutting Board
- Sharp knife
- Paring knife
- Measuring cups and spoons
- Rimmed baking sheet
- parchment paper
- aluminum foil
- Small bowl
- spatula
- Spoon
- Serving platter
Ingredients
Farmers Market Ingredients
- 6-8 medium beets, stems removed
- ¼ lb fresh goat cheese, crumbled
- ¼ cup pecans, crushed
- 2 cups salad greens
Grocery Store Ingredients
- 1 Tbsp olive oil
- Salt, to taste
- ¼ cup dried cherries
- 3 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 400°F.
- Place a piece of parchment paper on a rimmed baking sheet, then a piece of foil on top of the parchment.
- Place the beets on the foil. Drizzle with 1 Tbsp olive oil and sprinkle with salt. Wrap the beets in the foil and place on the baking sheet. Roast 40 minutes, or until fork-tender.
- Cool, then peel the beets and cut into cubes.
- Whisk together the balsamic vinegar and remaining 3 Tbsp olive oil to make the dressing. Add the beets and chill until serving time.
- To serve, place the salad greens on a serving platter. Add the beets and top with the goat cheese.
- Add the cherries and garnish with the pecans.
Notes
Beets stain — wear disposable gloves when working with them.
If using both golden and red beets, keep them separate, or the red beets will discolor the golden ones.
Substitutions
- Dried cherries: Dried cranberries.
- Pecans: Other tree nuts.