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Green Salad with Roasted Beets

This vibrant, sweet and savory salad is finished with toasted nuts and a creamy fresh goat cheese perfect for a fall dinner but bright enough to go with a crisp Sauvignon blanc.

Servings: 6

Ingredients

• 8oz/225g beets any colour, stems and ends removed
• Extra virgin olive oil for coating the beets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced shallots
• 1 tablespoon honey (or maple syrup)
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 8oz goat cheese
• Toasted almonds or pinenuts (optional)
• 6 handfuls of mixed greens

Directions

1. Pre-heat oven to 375F
2. Coat the beets in oil and place on a baking sheet
3. Roast for 50 mins or until tender when pierced with a knife. Let cool and scrape off the skin
4. Cut each beet in to eight wedges
5. In a large bowl add the measured oil, vinegar, shallots, honey, salt, and pepper. Fold in the beets, goat cheese, nuts (if using) and mixed greens.
6. Divide the salad among 6 plates and serve.

Wine pairing

Redstone, Limeridge Sauvignon Blanc

Source

Teresa