Wednesday, December 5, 2012

Roasted Beet Salad

This roasted beet salad is the perfect accompaniment to any meal or as a light lunch. I love beets in the winter and roasting them really brings out their sweetness. When serving this dish to guests I use both yellow and red beets for variety and color but mid-winter if you can only get your hands on the red, no worries!

I top the salad with some goat cheese, basil, a citrus vinaigrette and toasted pecans. The softness of the cheese, the crunch of the nuts and the sweet beets are a perfect match!

Roasted Beet Salad
10 small beets
1 tbl orange zest 
1' round of goat cheese
1/4 cup toasted pecans
1 tbl chiffonade basil

MiddleBar's citrus vinaigrette
Salt & Pepper

Preheat your oven to 400. Peel the fresh beets with vegetable peeler, rinse, quarter and place on a lightly oiled baking sheet. Sprinkle salt, pepper, and orange zest and bake 35-40 minutes flipping twice until fork tender. Cool to room temperature and toss with vinaigrette then top with goat cheese, chiffonade basil and lightly toasted pecans.

Yum, Yum Ya'll!

1 comment:

  1. Yum!! I LOVE beets with goat cheese - this sounds fabulous.