Roasted Beet Salad with Goat Cheese Medallions

It is almost spring!!!  Yes, yes…I KNOW…it is still snowy (I have looked outside!).

In the produce department, we are starting to see the return of the spring vegetables!  So here we go!  For the next few weeks, we will do a mini-series featuring spring vegetables…last week we featured an Asparagus Pasta Bake.   Today’s recipe is a salad with roasted beets, and baby lettuces such as arugula and kale.  YUMMMMMY!  Enjoy!

Roasted Beet Salad with Warm Goat Cheese Medallions

Ingredients:
1/4 cup balsamic vinegar (I used honey balsamic)
1 tablespoon honey
1/3 cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
2 cups fresh arugula
2 cups baby kale
1 head romaine, chopped (or your favorite lettuce blend)
1/2 cup sliced almonds or pignoli
8 ounce log of goat cheese
1 egg
1 tablespoon water
1/2 cup almond meal/flour
1/2 cup sliced almonds, finely chopped (by hand or with a food processor)

Directions:
Goat Cheese Medallions:

• Place the goat cheese log into the freezer ‘til firm (10-15 minutes).
• Remove from freezer and carefully slice with thin, sharp knife into 8 rounds.
• Preheat oven to 350.
• Whisk together the egg and water.
• Spread the almond flour on a paper plate, and the chopped almonds onto a separate plate.  Coat each goat cheese round with almond flour.
• Dip each round in the egg wash and then roll in the chopped almonds to coat.
• Place the coated goat cheese rounds on a parchment-lined baking sheet.
• Bake for 10 minutes. Turn them over and broil on the top rack of the oven for 2-3 minutes, until the almonds turn golden brown. (Watch carefully!) Remove from oven and set aside.

Beets:

• Line a baking sheet with foil. Raise oven temp to 450.
• Whisk the balsamic vinegar and honey together in a small bowl to blend.
• Slowly whisk in the oil. Season the vinaigrette with plenty of salt and LOTS of pepper.
• Toss the beets in a small bowl with the 2 T of evoo and just a drizzle of the vinaigrette; thoroughly 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 to cool.

Salad:

• Toss the lettuces along with a small amount of the 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 top with the warm goat cheese medallions.
• Serve with the extra vinaigrette on the side.

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

♥  coleen