Beet-astic

Since there's been virtually no crafting of any sort around here lately, I thought I'd share my new favorite salad. I've been jonesing for some roasted beets ever since I read this post over at Finny Knits. So when I was at the organic market the other day, I saw a beautiful bunch and picked them up. We had a little BBQ here on Saturday night and I made my new favorite salad. Roasted Beets with Greens, Goat Cheese and Red Wine Vinaigrette. Finny was spot on with the husband making a face. It must be a boy thing, right? John just does not share my love of veggies. Anyway, I think about half of us really loved the salad. Me, I can't get enough. In fact, I just had a huge bowl for dinner. If you like beets, try it. I promise you'll like it. It will probably serve about 6, but you could adjust the quantities if you'd like.

2 medium-large beets plus greens
1 cup baby spinach
1/2 cup arugula
2 oz of goat cheese
1/4-1/2 cup chopped walnuts

For vinaigrette:
1/4 red wine vinegar
1 T of Dijon mustard
1 T of honey
1/2 cup of olive oil
salt and pepper to taste

Preheat oven to 400. Remove beet greens and reserve for salad. Scrub beets and dry. Wrap loosely in tin foil after sprinkling with olive oil, salt & pepper. Place directly on oven rack and roast for 40-60 minutes until beets are tender when pierced with a knife. Remover from oven and let cool. In the meantime, prepare the vinaigrette by whisking together all ingredients, slowing whisking in the olive oil. You can just do this in the bottom of your serving bowl. Chop the beets greens and add the remaining greens to the bowl. Toss with the vinaigrette then crumble in the goat cheese and nuts. When the beets are cool enough to handle, cut into cubes and add to the salad. Lightly toss to coat. Enjoy!