Roasted Beet, Goat Cheese and Pecan Salad

Step 1

Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hr. or until tender when pierced with the point of a knife. Let cool and peel (I use rubber gloves, they stain hands!). Dice beets into bite size pieces. Set aside.

Step 2

Toast the pecans and roughly chop. Crumble goat cheese.

Step 3

Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.

Step 4

Mix vinaigrette, it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve and enjoy!