Monday, October 14, 2013
Tastes & Treasures cookbook has some wonderful salads. Try them all.
BEET AND GOAT CHEESE SALAD
Prep 10 min. Roast 40 min. Cool 15 min. Oven 400ºF Serves 6
6 small yellow beets, tops and ends removed, halved
¼ C. olive oil
½ C. fresh lime juice
1 tsp. grated lime zest
¼ C. plain Greek-style yogurt
3 Tbsp. finely chopped shallots
3 Tbsp. fresh thyme leaves
6 C. arugula or mixed salad greens
½ C. soft fresh goat cheese
Preheat oven to 400ºF. Place beets in a shallow baking pan. Cover with foil. Roast 40 min. or until tender. Uncover. Let cool for 15 minutes. Remove skins and chop beets into cubes.
For dressing, in a screw-top jar combine olive oil, lime juice and zest, yogurt, shallots, and thyme leaves. Shake to combine.
Place greens in bowl and arrange beets on top. Sprinkle goat cheese over salad. Drizzle dressing over salad.
Can add pine nuts or chopped pecans if desired.