Roasted Beets and Goat Cheese Salad with Orange Ginger Dressing

Roasted Beets and Goat Cheese Salad

with orange ginger dressing

Serves 4

Ingredients:

1 bunch of beets (red or golden - if possible mix for more color)

4 cups of mixed greens

1 package of chevre (goat cheese)

DRESSING

2 tbsp of fresh orange juice

1 tbsp of canola oil

1 tsp of fresh minced ginger

1 tbsp of rice wine vinegar

1 tsp of soy sauce

2 tsp of honey

Directions:

1. Roast beets.

Roasting Beets - there are two ways you can roast beets - either whole or peeled and quartered. First you want to remove the greens and save them (cooked beet greens are delicious). I prefer to peel and quarter the beets because it cuts down on the cooking time significantly and allows the sugars in the beet to caramelize on the surface. After peeling the beets (you can peel red beets under running water to avoid staining your hands), toss in some olive oil, salt and pepper and roast in the oven on 350 for 45 minutes. The other option is to use a fork to poke holes in the beet and wrap them in aluminum foil and roast for 75 minutes in the oven. Remove from the oven, slip the skins off the beets and slice.

2. Divide salad greens onto four plates. Arrange approximately 6 slices of beets on each salad. Crumble the goat cheese and add to the salad.

3. To make the dressing combine all ingredients in a small bowl and whisk together. Drizzle the dressing on top of the salad. Use a zester to zest some orange peel on the top of each salad. Salad is ready to serve.