Glazed Roasted Beets, Basil and Goat Cheese Salad

Glazed Roasted Beets, Basil & Goat Cheese Salad

Name: Glazed Roasted Beets, Basil and Goat Cheese Salad
Cook time: P1H
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: beets; red lettuce; balsamic vinegar; olive oil, extra-virgin; salt and black pepper; basil; goat (chevre) cheese

Submitted by happyzhangbo

The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.

YIELD

4 servings

PREP

8 min

COOK

60 min

READY

80 min

Ingredients

POUND BEETS
about 3 medium to large sized

CUPS RED LETTUCE
or mixed greens, torn into bite size, one head *

CUP BALSAMIC VINEGAR
reduction, boil 1/2 cup of balsamic vinegar for about 15 minutes, will have about 1/4 cup of reduction

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN
good quality

X SALT AND BLACK PEPPER
to taste *

BUNCH BASIL
leaves, fresh, loosely packed about 1 cup, sliced thinly, chiffonade *

OUNCES GOAT (CHEVRE) CHEESE
crumbled

Directions

Preheat oven to 350℉ (180℃) degrees.

Trim ends off the beets and rinse well.

Put on top of a sheet of aluminum foil, drizzle some vegetable oil and sprinkle some salt and black pepper over the beets. Toss to coat.

Wrap with the foil to seal and roast for about 1 hour or until fork-tender.

Let cool enough to handle.

With your fingers, under running water the skins will slip off.

Cut into ¼ inch slices or semi-circles depending on the size of the beets.

Toss beet slices with balsamic glaze (cut with a bit of olive oil if it’s too thick) until evenly coated. Season the beets with salt and black pepper.

Toss mixed greens or lettuce with a small amount of olive oil in large mixing bowl.

Season with salt and freshly ground black pepper to taste.

Divide greens among salad bowls or plates.

Place beets slices, basil and crumbled goat cheese on top.

Serve at room temperature.