Ingredients
Salad
- 6 large beets
- 1 tablespoon olive oil.
- 1 cup grated carrot (approx 3 large carrots)
- 3 tablespoons soft unripened goats cheese (Chèvre)
Vinaigrette
- Juice of 1 lemon
- ¼ cup olive oil
- 1 tsp honey
- ¼ tsp dry mustard powder
Garnish
- Fresh Dill or Mint
Method
- Preheat oven to 375 degrees F
- Wash and dry beets and remove stems. Lightly coat with olive oil and wrap in aluminum foil. Place on a baking sheet in the oven for 45-60 minutes or until beets have cooked through.
- While beets cook. Wash and grate carrot and place into a large salad bowl.
- Prepare vinaigrette by combining all ingredients and mixing well.
- Once beets are cooked. Remove from oven. Carefully open foil and allow to cool 10-15 minutes.
- Once beets are cool enough to handle safely peel and chop and add to salad bowl.
- Toss the carrots and beets with the dressing to coat.
- Add your goat cheese and garnish just before you serve.
By: Shannon Sakakibara
Source: http://ift.tt/1hn0mgo
from RSSMix.com Mix ID 8135872 http://ift.tt/1OUpQ3k