Wednesday, January 2, 2013

Roasted Beet, Pumpkin Seed and Goat Cheese Salad with Champagne Vinaigrette

Roasted Beets


2-4 medium sized beets
1 teaspoon olive oil
1 tablespoon balsamic vinaigrette
1 tablespoon honey
coarse salt
fresh ground pepper


Preheat oven to 350F. 
Scrub beets to get any dirt off.  I leave the skin on, I think it adds a nice texture.  Place in casserole dish. 
Drizzle olive oil, balsamic and honey over beets.
Sprinkle with salt & pepper.
Bake for 45 minutes or until desired doneness.
Set aside and allow to cool. 
Once cool chop into bite size pieces and place on top of salad.



1 head red leaf lettuce, washed, dried and torn to bite size pieces
2 stalks kale, washed, dried and torn to bite size pieces
1 red pepper, sliced
1 orange pepper, sliced
1/4 cup raw pumpkin seeds
a good chunk of goat cheese


Place lettuce, kale, red pepper and orange pepper in a bowl and toss.
Top with pumpkin seeds and goat cheese.

Champagne Vinaigrette


1 shallot, finely sliced
1 clove of garlic finely chopped
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons champagne vinegar
coarse salt
fresh ground pepper


Mix all ingredients in a bowl with a fork or in a mason jar with the lid on.

Assemble.......and enjoy!


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