Roasted Beet and Goat Cheese Salad

It seems like I eat beets a lot in the summer. I can't wait for them to grow in the garden. Amazing little rooted vegetables.  So sweet and when roasted I think it brings out the sweetness even more.   This salad recipe shows just how wonderful beets can be and the goat cheese along with the pistachios really makes this a great combination.  Hope you enjoy it as much as my husband and I do. 

Roasted Beet and Goat Cheese Salad

Serves 6

Ingredients:

3 medium beets, red and golden

1 Tbs olive oil

10 ounces mixed baby greens

3 ounces goat cheese, crumbled

1/2 cup pistachios

2 Tbs honey

1 1/2 Tbs Dijon mustard

3 Tbs red wine vinegar

1 1/2 Tbs minced red onion

1/2 tsp kosher or sea salt

1/4 tsp freshly ground black pepper

6 Tbs extra-virgin olive oil

Instructions:

1.  Preheat oven to 425 F. Lightly scrub the beets; trim the stem and root ends.  Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet.  Roast directly on a rack in center of the oven until easily pierced with a knife, about 1 hour.  Unwrap the beets and allow to sit until cool enough to handle.  Rub off the skins with a clean paper towel or peel with a paring knife; cut into 1/2 inch dice and set aside.

2.  In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, red onion, salt and pepper.  Whisking constantly, slowly add the olive oil in a steady stream.  Taste and adjust seasoning if necessary.

3.  Divide the greens onto plates, then sprinkle with beets, pistachios and goat cheese, drizzle with the vinaigrette.  Serve immediately