Tuesday, September 8, 2009

Roasted Beet Salad

ElvisBall3 9.6, originally uploaded by achathampally.

In between playing with baby dog Elvis, I made THE most delicious salad this weekend.

Roasted Beet Salad
goat cheese

Roast beets in the oven at 400 degrees for 1 hour. Let cool, peel and cut into chunks. Put in a bowl. Toast walnuts and chop coarsely. Sprinkle over beets. Crumble goat cheese over all. Make a classic vinaigrette - I used olive oil, red wine vinegar, salt and pepper. Pour vinaigrette over salad and toss. That's it! Enjoy!

1 comment:

  1. I love roasted beets. I roast them cut into chunks, drenched in cherry or pomegranate vinegar and olive oil in a 450 over for about 50 minutes, toss several times. They disappear like candy!