2 lbs roasted beets (tip: to roast beets…)
1/4 c. olive oil
2 T. red wine vinegar
1 T. lemon juice
1 t. sea salt
1/2 t. pepper
2 oz toasted pine nuts
4 oz goat cheese
Cut up beets in 1/2 in size pieces. Whisk together olive oil, red wine vinegar, lemon juice and sea salt till combined. Drizzle over beets then cover and refrigerate at least 4 hrs or overnight.
To assemble salad: Bring beets to room temp, toss and check seasoning. Divide beets among 4 plates. Garnish with 1 oz of goat cheese and 1/2 oz of toasted pine nuts.
Kid-friendly Hint: The pine nuts are usually not an issue for kids but the goat cheese can be a bit much. Just cut back on the amount, so they can easily work around it. Also, don’t give a full serving, seeing an entire salad plate full can be overwheming, just give them 3-4 bite size pieces to start. As long as they try it, you are making progress.