Roasted Beet Salad w/Goat Cheese & Toasted Pecans

Ever since I was a kid I've always loved beets. It doesn't matter if they're red, yellow, purple...hot, cold (although not a fan of Borscht!) I've always made sure the beet root was a staple in my diet. I've played around with a bunch of different recipes but this one still tends to come out the best.


Roasted Beet Salad w/Goat Cheese

• Wrap 3-4 large beets in tin foil and roast in your oven at 425 degrees to 90 minutes
• Remove from oven and let cool

While your beets are cooling prepare you vinaigrette

• Juice of a half lemon
• 2-3 tablespoons of balsamic vinegar
• S&P
• Extra virgin olive Oil
• 1 thinly sliced shallot

Combine all ingredients and whisk in olive oil until well combined. Set aside.

Once beets are cool, use your fingers to remove outer layer. Slice beets into thirds and cut crosswise into large cubes. Refrigerate for 20 minutes.

While the beets are chilling...toast a handful of pecans and give a rough chop.

To prepare:

Layer a handful or so of the beets on a plate. Top with chopped pecans and crumbled goat cheese. Spoon vinaigrette on top and serve immediately.