Description
An easy and light salad with sliced almonds, fresh thyme, creamy goat cheese, all drizzled with a shallot vinaigrette.
Ingredients
Scale
Roasted Beet Salad:
- 4 oz. of spring mix
- 4 red beets, trimmed, leaving 1″ of stems attached
- 2 oz. of crumbled goat cheese
- 1/4 cup of chopped pecans
Shallot Vinaigrette:
- 2 tablespoons minced shallot
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon of dijon mustard
- 1.5 tablespoons red wine vinegar
- 1.5 tablespoons balsamic vinegar
- 3 tablespoons of olive oil
- salt & pepper
Instructions
- Preheat oven to 400°F.
- Wrap each individual beet with tinfoil and place in a baking dish.
- Bake for 45 minutes to 1 hour, or until they are fork tender.
- Remove from oven and let sit to cool down.
- Once cooled, gently peel off the stem and skin. Then slice the beets into 1/4″ slice or cubes.
- In a small bowl combine, shallot, parsley, dijon mustard, red wine vinegar, balsamic vinegar, olive oil, salt, and pepper. Whisk until thoroughly combined! Set aside.
- In a large bowl add spring mix, beets, goat cheese, pecans and drizzle with shallot vinaigrette.
