Roasted Beet and Goat Cheese Salad

Winter is coming to a close, Spring is about upon us and that makes me hungry for some delicious green salads!  One of my very favorite is roasted beet with goat cheese salad.  If you haven't tried this, I want to encourage you to give it a try.  I don't use croutons and am avoiding gluten at the moment, so I tried these great little croutons made from quinoa and I love them!  I will list the ingredients below that I added to my salad as well as how I prepared my roasted beets.  Try mixing up your greens to get a healthy balance of vitamins.  I used spinach, kale, and spring mix.

Mix of salad greens of your choice, 4 cups

1/2 thinly sliced red onion

1/2 thinly sliced red pepper

1/2 cup cherry tomatoes, sliced in half

1/2 small log of goat cheese, plain or herb crusted

4 small beets, diced

Mix greens, onion, red pepper and chunks of goat cheese.

Toss diced beets in 1 tbsp olive oil and sprinkle with salt, pepper and Italian herbs and minced garlic

Roast beets in 400 degree oven until soft and browned on the edges.  Remove and let cool down for about 5 min and sprinkle over the salad. 

Add croutons and dressing of choice.  I prefer a raspberry vinaigrette with this combo but any flavor will be delicious!

Bon Appetit!

Julie Atkins

Milkweed Farms