Roasted Beet and Goat Cheese Salad with Balsamic Dressing

Posted by in Recipes on Dec 21, 2012 . .

1 1/2 lbs small beets, trimmed and rinsed
2 Bay Leaves
3 Cloves garlic, unpeeled, smashed
2 sprigs fresh thyme
1/2 cup walnut pieces
4 Tbsp chopped fresh italian flat leaf parsley
8 oz log goat cheese, cut into 8 slices
8 cups baby salad greens
2 Tbsp Olive Cart Organic Olive Oil
2 Tbsp Olive Cart Toasted Walnut Oil
2 Tbsp Olive Cart South Haven 25 Year Aged Balsamic
1/2 tsp Olive Cart Michigan Flaked Sea Salt
1/4 tsp fresh ground black pepper

Salad: Heat oven to 350 degrees. Place beets, bay leaves, garlic and thyme in a 9x13" baking pand and add 1/3 cup water. Cover with foil and roast 1 hour or until beets are tender. Uncover and let stand until beets are cool enough to handle, about 15 minutes. Place walnuts on a sperate baking sheet and bake 7 minutes until toasted. Rub beets to remove skins and cut into quarters.
Dressing: Whisk all ingredients togehter. Reserve 2 Tbsp in a large bowl and toss beets with remaining dressing and 2 Tbsp parsley.
Spray a rimmed baking sheet with nonstick spray. Place goat cheese on sheet and bake 5 minutes or until hot and beginning to melt at the edges. Toss baby greens with reserved dressing and remaining parsley. Arrange greens on a large platter and top with beets. Spoon cheese over beets and sprinkle with walnuts.

Shopping Cart
Your shopping cart is empty!