Sunday, December 8, 2013
Baby Beet Salad with Goat Cheese and Pecans
This is a lovely, fresh salad. It makes a great side dish or main course.
I roasted the baby beets in foil at 400 degrees for about an hour.
Once roasted, they're easy to peel.
I used a mixture of green and purple lettuces.
Washed and torn, they make a colourful base for the salad. Dress them with a light vinaigrette.
I quartered the beets and put them on top of the greens.
Then top the salad with crumbled goat's cheese and toasted pecans.
Drizzle a little more vinaigrette over top and there you go. A tasty lunch or light dinner.