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Tuesday, August 9, 2011

What's Cookin?: Roasted Beet and Goat Cheese Salad with Marionberry Balsamic Vinaigrette

This week I pulled some gorgeous beets from the garden.
I roasted the beets and served them on a salad with goat cheese. I think roasted beets and goat cheese make the perfect pair.
I also used my Marionberry Jam to make a delicious Marionberry Balsamic Vinaigrette dressing. Be creative with the vinaigrette, you can always substitute raspberry or strawberry jam.


Roasted Beet and Goat Cheese Salad with Marionberry Balsamic Vinaigrette
Serves 4-6

Dressing:
1/2 c. extra virgin olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. red wine vinegar
2 Tbsp. Marionberry jam
2 Tbsp. Dijon mustard
1/2 tsp. sugar
salt & freshly ground black pepper

1) Place all the ingredients in a jar or sealable container. Shake well until the dressing is well blended and emulsified. Adjust seasonings as needed.
**Dressing may be made ahead of time and refrigerated until needed. Also, you can substitute different flavors of jam if you like**

Salad:
6 medium beets
1 Tbsp. olive oil
salt and pepper
8 oz. mixed baby lettuce and spring greens
1 c. roasted slivered almonds
6 oz. goat cheese, crumbled

1) Preheat oven to 400 degrees. Wash beets well. Remove the stems of the beets. If beets are large, you can cut them in half. Place the beets in a foil lined baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Cover the baking pan with foil and roast in the oven for 45-60 minutes (until the beets are soft).

2) Remove the beets from the oven and allow to cool. Once the beets are cool to the touch, peel the skins off the beets (use gloves to prevent stains on your hands). The skins should come off easily. If not, use a paring knife to remove them. Dice the beets and reserve them to the side.

3) Place the lettuce greens in a large salad bowl. Sprinkle with goat cheese and almonds. Add the beets to the top of the salad. Either dress the salad and toss well to coat, or serve dressing along side the salad for individual dressing.

5 comments:

Heather@myeverydaygraces said...

Holly this sounds fabulous... I love goat cheese with beets:)

the upick place is here http://www.sherwoodorchards.com/10301.html

Wendy said...

looks like a great salad!

~Holly~ said...

heather: Beets and goat cheese are the perfect combination!! Thanks for the link!! I can't wait to can peaches!

wendy: Thank you! It was mighty tasty!!

meemsnyc said...

Oooh, love love beets, and yours look gorgeous. Do eat the beet greens! They are delicious sauteed in some olive oil and salt.

~Holly~ said...

meemsnyc: Thank you! I usually eat the beet greens but the leaf miners wrecked havock on them that I didn't even bother. It went straight into the compost!