Prep Time: 15 minutes

Cook Time: 30-45 minutes

Ingredients

3 small to medium beets –trim top and bottom

1 container of mixed greens 
Fairwinds Woolwich Dairy Chevrai- soft goat cheese (optional)

Salt to taste

Balsamic Vinaigrette

4 tablespoons extra virgin olive oil

1-2 tablespoons of balsamic vinegar

1 tbsp Dijon mustard

One garlic clove

Pinch of cayenne (optional)

2 tbsps of fresh or dried herbs (chives, parsley, tarragon or seasonal)

Salt and course ground black pepper to taste

Other optional variations to salad:

Pecans

Walnuts 

Dried Cranberries

Instructions:

1. Preheat  oven at 375 degrees Fahrenheit. Place beets in shallow pan with enough water to just cover the bottom of the pan. Season with salt, cover with foil and roast until tender. Test by pressing the skin. This should take about an hour depending on the size of the beets.

2. While the beets are roasting prepare the dressing ingredients. Whisking olive oil, balsamic and Dijon until emulsified in salad bowl, then add other dressing ingredients.

3. When the beets are ready, trim and slip off the skin. Slice into ¼ inch rounds. The slices should also be halved or quartered as needed to provide a uniform size.

4. Let rest at room temperature for 30 minutes before serving. You can also cool beets and store for future use.

5. When ready to serve, add the mixed greens and beets to dressing, toss in the salad bowl. Goat cheese can be sliced and placed on top gently.

Recipe by: Chento Nutrition - 2021