Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

• Beets

  Raw

  454g

• Olive oil

  Salad or cooking

  2 ½ tbsp or 34g

• Salt

  Coarse, Kosher - Kroger

  1 Serving or 100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Walnuts

  Nuts, black, dried

  ⅓ cup, chopped or 42g

• Goat cheese

  Hard type

  4 oz or 113g

• Nonfat milk

  Fluid, with added nonfat milk solids, vitamin a and vitamin d (fat free or skim)

  ¼ cup or 61g

• Chives

  Raw

  1 tsp chopped or 1g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Preheat the oven to 425F.
2. Scrub the beets and place on a large piece of aluminum foil. Toss with 1 tablespoon of the olive oil and a generous pinch of salt and pepper. Fold the foil to create a packet for the beets and place the packet on a baking sheet.
3. Place in the oven and cook for 45 minutes to 1 hour, until the tip of a paring knife slides easily into the beets. When cool enough to handle, trim, peel, and cut into wedges.
4. While the beets are cooking, place the walnuts on a baking sheet and toast in the oven until fragrant, 8 to 10 minutes. Remove from the oven, let cool for 5 minutes, and roughly chop.
5. In a small bowl, combine the goat cheese, milk, and chives. Stir with a fork to make a thick sauce. Season to taste with salt and pepper.
6. To assemble, spoon the goat cheese sauce on each plate. Top the sauce with beets, toasted walnuts, and parsley. Season the beets with salt and pepper and drizzle with the remaining 11/2 tablespoons of oil.
7. Recipe by: GUEST_CHEF (source: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1713060)

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