Ingredients
2
to 3 medium red or golden beets
1/3
cup olive oil
3
tablespoons balsamic vinegar
4
cups mesclun salad mix, spinach leaves, or herbed salad mix
4
oz goat cheese, crumbled
Salt and pepper to taste
Preparation
Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.
