What a nice, concise little salad. I love a non-messy, easy-to-eat salad, and the combo of goat cheese with the rich, roasted beets is a pile of perfection. Recipe and image via Cooking by Moonlight.
Ingredients:
3 large beets, peeled, and cut into 1/2 slices
2 T. olive oil
1/2 t. salt
1/2 t. pepper
1 t. fresh thyme leaves
1/2 cup micro-greens or arugula
4 oz log fresh goat cheese
For the vinaigrette
2 T. fresh squeezed orange juice (about 1/2 an orange)
1 T. sherry vinegar
1/4 t. salt
1/4 t. pepper
1/2 t. fresh thyme leaves
1 T. finely minced shallots (about 1/2 small shallot)
2 T. olive oil
Click here for preparation instructions.
