Sunday, January 4, 2009
Last night we served a really good warm beet and goat cheese salad along side the sandwich mixto. My husband and I just came up with what we thought would be good in the salad. The kids loved it, so we consider it a success.
beet and goat cheese salad
large bunch of asparagus
baby spring mix
3 oz goat cheese
balsamic vinaigrette (I make my own, but I am sure a good bottled one would work well)
handful of shelled pistachios chopped
preheat oven to 450 degrees
peel and cut beets into large bite size pieces. Place on a cookie sheet and drizzle with olive oil, toss to coat and season with salt and pepper. Roast until tender, about 20 minutes.
While the beets are roasting, wash and dry asparagus. Cut into bite size pieces, place on a cookie sheet and drizzle with olive oil. Toss to coat and season with salt and pepper. Roast until tender, about 10 minutes.
Let the beets and asparagus cool slightly.
When you are ready to serve, place a handful of greens on a plate. Add some beets and asparagus and some crumbled goat cheese. Drizzle on the vinaigrette then sprinkle chopped pistachios on top.