Asparagus, Roasted Beet, and Goat Cheese Salad

Servings: 4

Directions

1. Heat oven to 400 F. Peel beets, and cut into thin wedges or dice. Sprinkle with a little water, then wrap in foil. Bake at 400F for 30-45 minutes or until tender. Cool at room temp.

2. Meanwhile, heat half of the oil in a skillet over medium heat until hot. Add the shallot and cook 1 minute, then add asparagus and season. Stir to combine, then cover with a lid for 1 minute. Cook until asparagus are bright green and crisp-tender.

3. Whisk the remaining oil, vinegar, garlic, salt and pepper in a medium bowl. Add greens and toss well. Divide onto plates, then top with roasted beets, asparagus, and a sprinkling of goat cheese.

Ingredients

• 3 tbsp. olive oil

• 2 tbsp balsamic vinegar

• 1 garlic clove grated

• 2 medium beets (red, golden or Chioggia)

• 1 lb. asparagus hard ends trimmed

• 2 medium shallot halved and sliced thin

• 2 oz. Goat cheese crumbled

• 1 5 oz. mixed greens