08 Nov Roasted Beet Salad
September may signal fall but we’re still enjoying the last gasp of summer around here. That includes all this glorious late-season produce. Beets are sweet and delicious right now, and this salad, adapted from this recipe, is a perfect transition meal from the bright flavours of the past month into the cosy comfort food of autumn.
4-8 beets, washed
head of greens (such as arugula, spinach, romaine, lettuce, or your favourite combination)
4 oz soft goat cheese
1/2 cup shelled pistachios, toasted and chopped
juice from 1/2 lemon
ground black pepper
1/4 cup extra-virgin olive oil
Wrap each beet in foil and roast in the oven at 350 degrees until tender to the fork. Cool, then remove peel and cut into wedges. Sprinkle with salt and pepper.
Toss greens in a salad bowl. Top the salad by arranging the beets on top of the greens, then adding the goat cheese in chunks or dollops. Sprinkle pistachios over salad. Whisk together the remaining ingredients and pour over. Enjoy!