VALENTINE’S DAY RECIPE: Goat Cheese and Roasted Beet Salad

Serves 6 #STARFineFoods Ingredients: 14 oz roasted beets 3.5 oz lettuce 1 large pear 1 ripe avocado 8.8 oz goat cheese 2.8 oz mixed berries 2.8 oz pine nuts ====== For the vinaigrette : 0.67 oz STAR balsamic vinegar 3.04 oz STAR Extra Virgin Olive Oil Salt and pepper to taste 1 tablespoon chopped fresh basil Instructions:

To roast the beets, slice them into cubes, transfer them to a baking tray and cook at 392 ºF for 30-40 minutes.

In a salad bowl, mix the beets with the lettuce, sliced pear, diced avocado, diced goat cheese and berries.

Toast the pine nuts in a skillet, being careful not to burn them. Add them to the salad.

Prepare the vinaigrette by mixing all the ingredients and add it to the salad.

VALENTINE’S DAY RECIPE: Goat Cheese and Roasted Beet Salad

 #STARFineFoods

Ingredients

  • 14 oz roasted beets
  • 3.5 oz lettuce
  • 1 large pear
  • 1 ripe avocado
  • 8.8 oz goat cheese
  • 2.8 oz mixed berries
  • 2.8 oz pine nuts
  • ======
  • For the vinaigrette :
  • 0.67 oz STAR balsamic vinegar
  • 3.04 oz STAR Extra Virgin Olive Oil
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh basil

Instructions

1

To roast the beets, slice them into cubes, transfer them to a baking tray and cook at 392 ºF for 30-40 minutes.

2

In a salad bowl, mix the beets with the lettuce, sliced pear, diced avocado, diced goat cheese and berries.

3

Toast the pine nuts in a skillet, being careful not to burn them. Add them to the salad.

4

Prepare the vinaigrette by mixing all the ingredients and add it to the salad.

1

To roast the beets, slice them into cubes, transfer them to a baking tray and cook at 392 ºF for 30-40 minutes.

2

In a salad bowl, mix the beets with the lettuce, sliced pear, diced avocado, diced goat cheese and berries.

3

Toast the pine nuts in a skillet, being careful not to burn them. Add them to the salad.

4

Prepare the vinaigrette by mixing all the ingredients and add it to the salad.

Total Time: 20 minutes

Serves: 6