Fall · HarvestGuide.ca

Roasted Beet Salad with Goat Cheese

Ingredients

• 4 medium beets
• 4 cups salad greens (arugula, spinach, or mixed)
• 100 g soft goat cheese, crumbled
• ⅓ cup walnuts, toasted
• Vinaigrette: 3 tbsp olive oil, 1 tbsp balsamic or cider vinegar, 1 tsp honey, 1 tsp Dijon
• Salt and pepper

Instructions

1. Heat oven to 200 °C. Wrap the beets (whole, unpeeled) in foil and roast about 1 hour, until a knife slides in easily. Cool.
2. Slip off the skins and cut the beets into wedges.
3. Whisk the vinaigrette ingredients with salt and pepper.
4. Arrange the greens on a platter; top with beet wedges, crumbled goat cheese, and toasted walnuts.
5. Drizzle with the vinaigrette just before serving.

From HarvestGuide.ca — https://harvestguide.ca/recipes/roasted-beet-goat-cheese-salad-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.