Easiest Way to Make Yummy Roasted Beet and Goat Cheese Salad

Without fail making ultimate Roasted Beet and Goat Cheese Salad easy, delicious, practical.

Good Evening every body, at this time you get present recipe Roasted Beet and Goat Cheese Salad with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Roasted Beet and Goat Cheese Salad.

Ingredients all Roasted Beet and Goat Cheese Salad

1. Needed : medium beets.

2. Needed : mixed spring greens.

3. Needed : goat cheese - crumbled.

4. Prepare : Dressing.

5. Prepare : olive oil.

6. Prepare : balsamic vinegar.

7. Prepare : honey.

8. Prepare : dijon mustard.

9. Prepare : garlic clove - finely minced.

10. Needed : kosher salt.

11. Needed : black pepper.

If all ingredients Roasted Beet and Goat Cheese Salad it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Roasted Beet and Goat Cheese Salad

1. Preheat oven to 400°F. Scrub beets well to clean thoroughly. Cut root end and greens off of beets. Leave enough of the stems attached to use for holding the beets later..

2. Individually wrap each beet loosely in aluminum foil. Place wrapped beets on a baking sheet. Place in oven for 50-60 minutes, or until a sharp knife tip easily slides through the center Note: Time can vary from batch to batch. Tthis batch took 1hr 15min until tender for me..

3. Remove beets from oven. Carefully unwrap and let rest for 15 minutes, or until the tops are cool enough to handle. Hold onto the stem end of one beet with one hand. Use the edge of a knife to gently scrape away the skin of the beet all the way around with the other. Repeat with the remaining beets, then chop all beets to 1/2 inch pieces..

4. Make the dressing: In a small bowl whisk together balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper until combined. Slowly drizzle in olive oil while continuing to whisk constantly..

5. Build the salad: Layer mixed greens in a serving bowl or platter. Top with chopped beets and crumbled goat cheese. Drizzle with dressing. Serve and enjoy!.

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