Talley Farms Fresh Harvest

Salads

Beet Salad, Roasted

From Susi in Paso

Ingredients

  • 5 or 6 Beets

  • Olive Oil
  • Garlic
  • Salt
  • ½ Walnuts
  • Balsamic Vinegar
  • Goat Cheese

Directions

 Quarter Beets (try to make them all the same size so they will roast evenly)

Add beets, 2 tbls. olive oil, 2 cloves (minced), tsp. salt in a baking dish.  Toss till beets are covered evenly with olive oil.  (you can use garlic salt too in place of fresh garlic and salt)
Put in oven for 20 to 30 minutes at 400 degrees.  Watch them after 20 minutes, as oven temps differ.  They should be lightly browned and easily pierced with a fork.
 
Walnut halves can be put in the oven at the same time for 10 to 15 minutes to give a slight roast.
Let beets cool and serve at room temp (or if you are making for the next day, chilled)
Toss, beets, walnuts with 2 tbls. of Balsamic vinegar.  Crumble goat cheese on top. 
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