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.
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.
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.
Total Time: 20 minutes
Serves: 6
