Roast Beets, Garlic and Goats Cheese Salad
By: Eva Taylor
Published: Tuesday, December 1, 2009 - 2:22am

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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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.

About


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