Beet and Goat Cheese Salad

Simply roasted beets, tangy goat cheese sweet and tart dressing. What could be better and tastier as a starter to a rich winter meal?

While stacking the beets and goat cheese looks fancy, there’s really no need for fussiness with these comforting ingredients – just get them on a plate!

Ingredients

• 1 – 2 pounds large beets (golden or red), washed and stems trimmed
• ½ cup olive oil
• 1 tsp. each salt and pepper
• 1 cup balsamic vinegar
• ½ cup granulated sugar
• 3 tsp. each chopped fresh flat-leaf parsley and chive
• 9-ounce log of fresh goat cheese
• 1 cup raspberry vinaigrette
• 6 Tbsp. extra-virgin olive oil
• 1 tsp. each salt and pepper
• ½ cup pomegranate seeds

Beets Roasting

Beet Roasting Directions

1. Preheat oven to 350 degrees.
2. Place the beets on a baking sheet lined with aluminum foil. Drizzle with olive oil, salt and pepper. Roast in the oven for 45 minutes.
3. Allow the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Cool completely. Cut the beets into ¾ inch slices. Can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

Balsamic Glaze Directions:

1. In a small sauce pan over high heat, bring the vinegar and sugar to a boil. Stir to combine then lower heat to low and simmer for 15 minutes, until syrupy. Let the balsamic glaze cool then store in the refrigerator. Can be made up to a week prior to using.

Herbed Goat Cheese Directions:

1. Place the chopped herbs in a small, shallow dish. Cut the goat cheese so you end up for 12 slices. I use dental floss instead of a knife to get even slices. Run the circumference of the goat cheese slices through the herbs. Refrigerate covered in plastic wrap until ready to use, up to a day before serving.

Assembly Directions:

1. Create a 5” circle with the balsamic glaze. Spoon 3 tablespoons of raspberry vinaigrette in the balsamic glaze circle in the center of a plate. Place a beet slice over the vinaigrette, top with a slice of herbed goat cheese then another beet slice.
2. Drizzle a tablespoon of olive oil over each beet stack. Sprinkle with salt and pepper and decorate the plate with pomegranate seeds.

Makes 6 servings.