Beet Salad

Source: AllRecipes.com

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 1 hour, 30 minutes

INGREDIENTS

• 4 beets
• ¼ cup minced shallot
• 2 Tbs minced fresh parsley
• 2 Tbs olive oil
• 1 Tbs balsamic vinegar
• 1 Tbs red wine vinegar
• ¼ cup crumbled goat cheese or feta cheese
• Salt and pepper to taste

DIRECTIONS

• Preheat the oven to 425 degrees F.
• Line a baking sheet with tin foil.
• Peel and cube the beets and place on the baking sheet. Drizzle with some olive oil, season with salt, and toss to coat. Spread into a single layer.
• Bake the beets until easily pierced with a fork, about 30 minutes, tossing every 10 minutes.
• In a small bowl, whisk together the shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar. Add salt and pepper to taste.
• Arrange the roasted beets on a serving dish and pour the vinaigrette overtop. Sprinkle with goat cheese and serve warm!