Ingredients:
2 large beets, unpeeled
2 cups red leaf lettuce or 2 cups green lettuce leaves, washed and torn into bit size pieces
1/4 cup goat cheese
2 teaspoons minced shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
salt & freshly ground black pepper, to taste
Directions:
Preheat oven to 350 F.
Wrap beets in aluminum foil, and roast until tender, about 1 hour.
Let the beets cool a bit, and then peel the skins while they are still a bit warm.
Using a mandoline, or very sharp knife, cut beets into paper thin slices.
For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
Toss the beets with half of the vinaigrette.
Toss the greens with the remaining vinaigrette.
Arrange the greens on a serving plate or bowl, and top with the beet slices.
Crumble the goat cheese over top the salad, and serve.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.