Roasted Beet Salad with Goat Cheese and Pine Nuts

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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.

 

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