Sunday, August 24, 2014

Beet and tomato salad

1 lb beets
1 pint grape tomatoes, halved
1.5 oz goat cheese ( I used some with garlic and herbs in it) 
2 tbsp olive oil 

Roast the beets: ( this can be done ahead of time and the beets refrigerated )
Spray a baking sheet with olive oil.  Preheat oven to 400 
Peel the beets using a vegetable peeler and I wear rubber gloves to keep from staining my hands. 
Dice beets into 1/2 inch cubes. Spread in a single layer on the baking sheet. Bake for 20 minutes. Toss them a little and bake 5-10 more minutes. They should be softened but still firm. Let cool if you are going to make the salad today. 
If not, refrigerate the beets. 

Place cooked or chilled beets and tomatoes in a large bowl. Crumble goat cheese over the vegetables.   Drizzle the olive oil over and toss to coat. The goat cheese may melt into the oil. If you prefer chunks of cheese add it last. 

4 servings 

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