Roasted Beets With Balsamic Vinaigrette and Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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A delicious summer or harvest side dish that makes use of farm-fresh beets and goat cheese. Ingredients:
1 large red beet |
olive oil (to taste) |
salt and pepper (to taste) |
1 tablespoon balsamic vinegar |
3 tablespoons olive oil |
1/2 garlic clove, minced |
1/8 teaspoon dijon mustard |
3 large basil leaves, chopped |
goat cheese, crumbles |
Directions:
1. Preheat oven to 450 degrees F.
2. In a small bowl, combine vinegar, oil, garlic, mustard and salt and pepper (to taste). Whisk and set aside.
3. Peel beet. Slice beet into 1/4-inch slices. Lay slices out in baking pan. Sprinkle with olive oil, salt and pepper (to taste). Toss to coat.
4. Bake beets for 20 minutes or until tender.
5. Fan beet slices out on plate; top with dressing, basil and goat cheese.
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