|Roasted Organic Beet Salad with Aged Goat Cheese|
|Written by Laura Klein|
Use as many organic ingredients you can find for optimum flavor.
2 pounds mixed organic red and golden beets
2 tablespoons of champagne vinegar
Preheat oven to 400º
Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size.
Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified.
Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in Ľ of vinaigrette dressing and season with salt and pepper. Let stand 30 minutes.
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