Spinach salad with goat cheese and beets recipe: Taste and adjust salt if needed.

Roasted Beet Salad with Goat Cheese and Balsamic Dressing

Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes.

Beet goat cheese salad dressing. In a small bowl, whisk the vinegar, honey, mustard, salt and. 1/4 cup goat cheese, crumbled olive oil drizzle sprinkle of salt 1/2 lemon instructions bring 6 cups of water to a boil, then add in beets (keep skin and part of stem on) and boil for. Preheat the oven to 400°f.

Dice beets into small pieces. Place beets on a baking sheet, add oil, salt and pepper and stir to coat the beets. Take a large sheet of aluminum foil, 12 by18, and double it over.

Slowly whisk in oil until blended. Roast for 45 minutes to 1 hour. Drain the beets and set aside to cool.

Preheat the oven to 400ºf. Whisk together ingredients for the dressing. Pour water into roasting pan.

Put the beets in the middle,. In 4 salad bowls, add a couple of handfuls of. Wash and dry the beets and trim off the ends.

Bake for 20 to 25 minutes, or until tender, flipping halfway. Place the beets on a baking sheet and. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.

For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt. In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Place spinach in salad bowl.

Cook beets in water to cover until tender, about 40 to 45 minutes. Rub beats with olive oil then place in a roasting pan.