Vegetables Everyday strikes again with the yum
Roasted golden beet salad
The beets were roasted at 400F for 1 hour. While they were roasting, I sauteed the beet greens in a bit of olive oil with some scallions*. The roasted beets were allowed to cool, then skinned & sliced into 1/4" rounds. The greens were plated and topped with the beets, toasted pecans** and 2 oz crumbled goat cheese. The salad was dressed with an olive oil, balsamic & red vinegar dressing. Very tasty!
*Orig recipe calls for shallots
**Orig recipe calls for walnuts