Glazed Roasted Beets, Basil and Goat Cheese Salad
The earthy beets, spicy basil, creamy goat cheese and sour-sweet balsamic glaze make this salad with complimentary layers of flavors and textures.
about 3 medium to large sized
or mixed greens, torn into bite size, one head
reduction, boil 1/2 cup of balsamic vinegar for about 15 minutes, will have about 1/4 cup of reduction
olive oil, extra-virgin
salt and black pepper
leaves, fresh, loosely packed about 1 cup, sliced thinly, chiffonade
goat (chevre) cheese
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.