ROASTED BEER & GOAT CHEESE SALAD WITH MAPLE VINAIGRETTE
6 medium beets
3 Tbs. apple cider vinegar
2 Tbs. dark maple syrup
6 Tbs. oil
½ tsp. Dijon mustard Salt and fresh black pepper
1 shallot, finely chopped 4 oz. fresh goat cheese, crumbled
Roast beets by preheating oven to 400. Scrub each beet and place directly on oven rack. Roast until tender when pierced with a fork, 1 to 1 1/2 hours. Cool. If you prefer to remove skins, they should peel off easily at this point. Cut off ends of beets, then dice. Place beets in a medium bowl. Make vinaigrette while beets cool by heating maple syrup slightly then blending with mustard, shallot and vinegar. Slowly drizzle in the oil while continuously whisking. Season with salt and pepper. Toss beets with vinaigrette and refrigerate for at least 1 hour. Serve beets over fresh greens with goat cheese crumbled on top. Serves 6. |
