Saturday, May 19, 2012

Roasted Beets & Goat Cheese Salad

Summer Farmers' Market Series

I am going to try to do a weekly post that showcases an item that I purchased at the Madison Farmers' Market and I am going to kick it off with beets.
Beets are a summer super food!  Rich in dietary fiber, vitamin C, magnesium, iron, copper and phosphorus, 
beets have been found to reduce cholesterol, triglycerides, and the risk of stroke.  Beets are also known to prevent birth defects, certain cancers, cataract and respiratory problems.  The root vegetable stimulates liver function and boosts energy levels too.  So, even if you don't like beets, eat them anyway.

Roasted Beets Salad with Goat Cheese
(serves 4)

Roasted Beets
4 Medium Beets
Olive Oil
Sea Salt

2 Tbs red wine vinegar
3 Tbs olive oil
1 Tbs diced shallots
2 Tbs fresh orange juice

10 oz mixed greens
1/2 cups toasted & chopped walnuts
6 oz soft goat cheese
* I usually add chicken to make it an entree salad.

1. Preheat oven to 375 degrees. Wash beets and remove greens. Tear 4, 8 inch pieces of tin foil. Place a beet on each piece of foil and lightly coat beets with olive oil. Sprinkle beets with sea salt and pepper. Wrap the tin foil around each beet and place on a cookie sheet. Roast in the oven until beets are cooked through, approximately 45-60 minutes. Let the beets cool and then take a butter knife and scrape off outer skin. Slice and set aside.

2. While the beets are roasting, whisk together shallot, vinegar, orange juice and oil. Season with salt and pepper. Set dressing aside.

3. Place walnuts in a shallow dish and with your hands form goat cheese into 12 equal balls. Roll balls in walnuts, turning to coat completely, then flatten into discs.

 4. Place greens into a large bowl, and drizzle with dressing. Divide among plates and add sliced beets, goat cheese discs and grilled chicken if desired.

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