Beet and Goat Cheese Salad

Another vegetable that I get too much of in my vegetable box in the summer are fresh beets. But roasted every so simply and paired with goat cheese, these are delicious little critters.

Ingredients:

3 beets
olive oil
salt
pepper
walnuts
honey
1 log goat cheese
lettuce (mix baby is the best)
avocado oil


Directions:

Preheat oven to 425F.

Scrub beets. Do not peel, but simply slice them into 1/4 inch thick slices. Toss with olive oil, salt and pepper. Place in a single layer on a parchment lined baking sheet. Bake for about 20 minutes, until the surfaces of the beets begin to wrinkle and absorb the oil. (make sure they are soft enough that you can slice on with a fork before you call them done). Remove and let cool.

While the beets are baking, make some candied walnuts. At least, this is the cheat that I use. In a pan, toast the walnuts on medium high heat until you begin to smell the oils. Pour just enough honey over the walnuts to lightly coat them. Stir for another couple minutes until the honey begins to harden. Put aside to let cool.

Assemble the salad with the remaining ingredients. I dressed it simply with avocado oil, but you can use any oil or very simply oil and vinegar dressing (there is enough flavor in the iingredients that you don't want to complicate the palate.