| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Sami |
Dinner, Side dish, Vegetables, Beets, Salads |
4 |
Servings |
INGREDIENTS
| 3 |
|
Whole beets; washed |
| 6 |
c |
Mixed greens; washed |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground pepper |
| 1/2 |
c |
Aged goat cheese; crumbled |
INSTRUCTIONS
GOAT CHEESE SALAD
PREPARE ROASTED BEETS: Preheat the oven to 350F.
Cut off all but 1 inch of the beet greens. Wrap the beets in aluminum foil
and place them on a baking sheet. Bake for 1 hour or until they are tender
when pricked with a fork. Open the foil and allow the beets to cool. Slip
off the skins and dice into 1/4-inch cubes.
PREPARE VINAIGRETTE: Mix together the vinegar and mustard and slowly
drizzle in the olive oil. Season with salt and pepper to taste.
TO ASSEMBLE: Place the greens in a large bowl and toss with the beets. Toss
the salad with the vinaigrette and sprinkle with the goat cheese.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets
Recipe by: Lifetime Main Ingredient (1997)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22,
1998
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