roasted beet and goat cheese salad
4 medium beets (all read, or a mixture of golden and red), cut into 1/2 inch pieces.
salt and pepper
2 ounces chevre (goat cheese)
1 sprig of fresh thyme
4 fresh basil leaves
1 teaspoon balsamic vinegar
1. Preheat oven to 375 degrees (190 degrees Celsius). On a cookie sheet lined with parchment paper, toss beet pieces with a drizzle of olive oil and salt and pepper. Roast for 20 minutes, turn with a spatula, and roast for 10 minutes more. Let cool completely.
2. Toss the beets with crumbled goat cheese, thyme, basil and vinegar.