Roasted Beet and Goat Cheese Salad
by Love and Lemons
Serves: 4 people
Total Time: 1 hour and 15 minutes
4 to 5 Medium beets
Extra virgin olive oil
2 Cups green salad, arugula, or spring mix
1/2 Shallots (thinly sliced)
1/2 Green apple (thinly sliced)
1/4 Cup toasted walnuts
2 Ounces goat cheese
Flaky Sea Salt (to taste)
Freshly ground black pepper (to taste)
Preheat the oven to 400°F.
Drizzle the beets generously with olive oil and pinches of salt and pepper. Then wrap each beet in a piece of aluminum foil. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork tender. The time will depend on the size and freshness of the beets.
Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. Hold them under running water and slide the skins off with your hands.
Let the beet cool and chill them in the fridge until ready.
Slice the beets into 1/4 inch thick rounds. Assemble the salad with greens, shallots, apple, beets, walnuts, cheese, and microgreens. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.