Mixed Green Salad With Roasted Beets Pears And Goat S Cheese Recipe

Ingredients

For Salad

1/3 pound baby spinach

2 medium-sized beets

1 ripe, sweet pear (such as forelle)

1/4 cup crumbled goat’s cheese

2 tablespoons roasted and crushed hazlenuts

snipped chives

a few pitted kalamata olives (optional)

Dressing:

drizzle high-quality olive oil and sherry vinegar over the salad, to taste

salt and pepper

Preparation

Roast Beets: Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast them for 45 minutes to an hour, until they are tender when pricked with a fork. allow the beets to cool, then peel them. The peel should slip off easily. Cut the beets in half and slice thinly or use a mandolin.

Cut the pear in half and remove the seeds and core. Slice the pear halves thinly lengthwise or use a mandolin.

Place spinach on a wide platter, scatter the sliced beets and pears on the top, then the crumbled goat’s cheese and finally the toasted hazlenuts and snipped chives. I usually add a few pitted Kalamata olives, but you don’t have to.

Sprinkle the salad with sherry vinegar and olive oil, salt and pepper.