Roasted Beet and Goat Cheese Salad

The countdown has begun!  The lists are made…the shopping for groceries is happening…maybe the forks and knives, plates and napkins have been counted out, too! Just a few days now ‘til we will celebrate Thanksgiving with our loved ones recognizing the goodness of our great God (and eating some yummy food, too)!

For the past few weeks, we have been sharing some of the dishes that we will be preparing to serve and share; did you take a peek at that scrump-diddly-umptious Mocha Brownie Torte that Dana gave us her recipe for?  Today I am sharing my recipe for an equally delicious dish that is in a totally different category: Roasted Beet and Goat Cheese Salad. This recipe keeps within the parameters of our healthy but oh-so-yummy point of view.  A very light vinaigrette is served on this salad.

I hope you each have a wonderful, thanks-filled, counting your blessings kind of Thanksgiving Day!  May we each always remember how very, very much we have to be thankful for and give thanks to the One Who so mercifully and abundantly and graciously provides for our every need!

Oh, that men would praise the Lord for His goodness and lovingkindness and His wonderful works to the children of men!
Let them sacrifice the sacrifices of thanksgiving and rehearse His deeds with shouts of joy and singing!
Psalms 107:21 and 22

Roasted Beet and Goat Cheese Salad

Ingredients:

1/4 cup balsamic vinegar
1 tablespoon honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
6 cups fresh arugula (or your favorite lettuce blend)
1/2 cup pistachios
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat oven to 450.
Whisk the balsamic vinegar and honey together in a small bowl to blend.
Slowly whisk in the oil. Season the vinaigrette with salt and pepper.
In a different bowl, toss the beets with just enough of the vinaigrette to coat.
Place the beets on the foil-lined baking sheet and roast ‘til the beets are slightly caramelized, stirring once or twice, for about 30 minutes.  Set aside and cool.
Toss the arugula (and/or other lettuces) along with a small amount of the remaining vinaigrette in a large bowl ‘til lightly coated.
Season the salad, to taste, with additional salt and pepper. Place the dressed salad onto a large serving plate.
Arrange the beets around the salad.
Sprinkle with the nuts and small dollops of the goat cheese.
Serve the balance of the vinaigrette alongside in a small pitcher.

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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