You can serve warm, room temp or cold. If you don't have the beet greens, you can sub kale, radicchio, or any sturdy green. You can also use feta rather than goat cheese if you like.
Course Main Course, Salad
Cuisine American, French
Keyword beet greens, goat cheese, golden beets, vinaigrette
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 4servings
Author misangela
Ingredients
1bunchGolden Beets, roasted You can use red ones, but the golden ones are a little milder and won't stain everything.
1bunchBeet greens (the ones on the beets), cleaned and cut into bite sized piecessub kale, mustard or any sturdy green
1/2cupcrumbled goat cheese sub feta if you like
1/4cup olive oilextra virgin
2Tblseasoned rice wine vinegaror white balsamic would work
2 cloves garlic, mincedmore or less to taste
S/P to taste
1/4cupslivered almonds, toasted toast in a dry pan over med hi heat, watch carefully not to burn
Instructions
Cut beets into similar sized chunks (no need to peel) and roast with a little EVOO in a 400ºF oven until they are soft. Anywhere from 30-45 minutes. When done, set aside and let cool.
Mince up the garlic and mix with EVOO and vinegar until emulsified.
Toss greens in dressing. Then toss in the goat cheese.
When beets are cool, cut up into a small dice and add to salad. Toss.