Roast Beets, Garlic and Goats Cheese Salad

Ingredients

4 large beets, peeled and cut into quarters

salt and pepper to taste

2 prosciutto slices, fried until crisp

1 cup per person mixed greens (I used the beet greens which I blanched in hot

Toss beets in olive oil (reserve some for the garlic)

Place beets on roasting pan, generously salt and pepper.

Taking a 10" x 10" piece of parchment paper, place the slightly skinned garlic head in the middle. Drizzle with olive oil and salt.

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.

Roast for 40 minutes or until beets are easy to skewer and garlic is soft.

Assemble beets and garlic cloves on a bed of greens, dotting with the goats cheese and crumbled prosciutto.

Drizzle with olive oil and balsamic.

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

4.0 lunch portions

Tuesday, December 1, 2009 - 2:22am