Beetroot salad with goat cheese is the kind of dish that feels fresh and satisfying without trying too hard. The natural ...

Beets: Look for firm, deep red beets. Avoid beets that feel soft or spongey. If the beet greens are attached, look for beet greens that look fresh and not wilted. Golden beets would be lovely as well!

4 oz. crumbled goat cheese 1-1/2 cups wild rice blend, cooked Pecans, chopped Balsamic reduction Directions: Preheat oven to 375 degrees. Wash, peel, and cube the beets and sweet potatoes ...

Uncover; let beets cool at room temperature at least 30 minutes or up to 2 hours. Peel beets; discard skins. Cut beets into 1-inch wedges.

Ingredients: 1 pound red beets, trimmed or store bought cooked beets (prefer the LOVE brand) 1 cup balsamic vinegar, divided 2 cups loosely packed arugula 1 Tbsp Olive Oil 1/4 tsp salt 1/4 tsp ...

Initially, it capitalizes on those colorful juices by making them part of the dressing. When wedges of roasted beets (which you can either roast yourself or buy pre-roasted) are tossed with a ...

8 ounces fresh goat cheese 6 to 8 roasted and peeled baby beets, cut into 4 to 6 wedges Sea salt and freshly ground black pepper Finely grated lemon zest Fresh herb sprigs and flowers for garnish ...

My favorite way to eat beets is with goat cheese. So, I created this Beet and Arugula Salad with steamed or roasted beets, goat cheese, arugula, and a balsamic glaze.

Combine orange juice, vinegar, olive oil, honey, and garlic salt and whisk together to make dressing. Cut beet into bite-sized pieces. Place on a cookie sheet and drizzle with olive oil. Sprinkle ...

Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes. Once the beets are cool enough to handle, peel them.