Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad
Ingredients :
Salad
1½ lb small beets, trimmed, rinsed
2 bay leaves
3 cloves garlic, unpeeled, smashed
2 sprigs fresh thyme
½ cup walnut pieces
4 Tbsp chopped fresh Italian flat-leaf parsley
8 oz log goat cheese, cut into 8 slices
8 cups baby salad greens

Dressing
2 Tbsp First Taste olive oil (We recommend the Milanese Gremolata Infused Oil)
1 Tbsp First Taste French Walnut oil
2 Tbsp First Taste Balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
Directions:
Salad:
1. Heat oven to 375°F. Place beets, bay leaves, garlic, and thyme in a 13x9-inch baking pan and add ⅓ cup water. Cover with foil and roast 1 hour or until beets are tender. Uncover and let stand until beets are cool enough to handle, about 15 minutes.
2. Place walnuts on a separate baking sheet and bake 7 minutes until toasted. Rub beets to remove skins and cut into quarters.

Dressing:
3. Whisk all ingredients together. Reserve 2 Tbsp in a large bowl and toss beets with the remaining dressing and 2 Tbsp of the parsley.
4. Spray a rimmed baking sheet with nonstick olive oil spray. Place goat cheese on sheet and bake 5 minutes or until hot and beginning to melt at edges.
5. Toss baby greens with the reserved dressing and remaining parsley. Arrange greens on a large platter and top with beets. Spoon cheese over beets and sprinkle with walnuts.
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