Roast Beets, Garlic and Goats Cheese Salad

About

Sorry no pic this time, but this is a very very yummy salad.

Yield:

4.0 lunch portions

Added:

December 1, 2009

Creator:

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Ingredients

4 large beets, peeled and cut into quarters
1 large head of garlic
1/4 cup olive oil
salt and pepper to taste
4 ounces goats cheese
2 prosciutto slices, fried until crisp
1 cup per person mixed greens (I used the beet greens which I blanched in hot

Preparation

1
Preheat oven to 375°F.
2
Toss beets in olive oil (reserve some for the garlic)
3
Place beets on roasting pan, generously salt and pepper.
4
Taking a 10" x 10" piece of parchment paper, place the slightly skinned garlic head in the middle. Drizzle with olive oil and salt.
5
Taking a 12" x 12" piece of foil, tightly wrap the parchment and garlic with the foil. Set onto a corner of the beets roasting pan.
6
Roast for 40 minutes or until beets are easy to skewer and garlic is soft.
7
Assemble beets and garlic cloves on a bed of greens, dotting with the goats cheese and crumbled prosciutto.
8
Drizzle with olive oil and balsamic.

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