Roasted Beet Salad with Goat Cheese
Submitted by Claire Morenon, CISA staffer
- 6 beets
- 1 cup green beans (I use fresh during the summer, and either omit them or use beans I’ve frozen during the winter)
- 1 shallot, minced
- 2 Tbs white wine vinegar
- 2 tsp mustard
- 1/4 C olive oil
- salt and pepper to taste
- 1/4 C torn basil leaves (I substitute a tablespoon or so of my frozen pesto and reduce the dressing somewhat during the winter for basil flavor, or just leave it out.)
- 2 oz goat cheese
Roast the beets at 400° for about an hour or until they are cooked through. Run the beets under cold water when they come out of the oven to slip the skins off, and then chop the beets into chunks.
Boil some water and cook the green beans for just a moment- they should still be bright green and relatively crisp. Cool the beans quickly in cold water.
Make the dressing by mixing the mustard, vinegar, salt and pepper, and shallot and then whisking in the olive oil.
Mix the beets, beans, dressing, and basil all together and then add the goat cheese in pieces.