Roasted Beet Salad

Suzy Bee’s Kitchen

Roasted Beet Salad

Preheat & Bake @ 400 degrees.

For 50~60 minutes or until fork tender

Ingredients:

3~4 Lg. Red Beets, Washed & ends cut off

3~4 Lg. Golden Beets, Washed & ends cut off

4~6 oz. Chevre Cheese, Crumbled

2~3 Cups Mixed Baby Greens

       Rosemary Infused Olive Oil

       Blackberry~ Ginger Infused Balsamic Vinegar

       Black Truffle Salt & Black Pepper to taste

       Foil to wrap beets

        

Wrap beets individually in foil & transfer to a baking sheet. Roast for 50-60 minutes @ 400 degrees. Check the beets every 20 minutes. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when they are fork tender.

Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't the beets need to cook for a little longer. Peel the remaining beets.

Assemble salad: Slice beets and set aside. In a large flat bowl or platter arrange baby mixed greens on bottom, next alternate red and golden beets. Add crumbled chevre cheese.

Drizzle Rosemary Olive Oil & BlackBerry~ Ginger Balsamic Vinegar over beets to your liking. Sprinkle Black Truffle Salt & a few twists of the Pepper mill to taste.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~