Roasted Golden Beet and Goat Cheese Salad

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  3 tbspn or 45g

• Beets

  Raw

  4 beet or 328g

• Thyme

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Organic Cherry Tomatoes

  Melissa's Organics - Melissa's

  2 cup or 480g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Arugula

  Raw

  4 cup or 80g

• Balsamic vinegar

  3 tbsp or 48g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pistachios

  Salted - Kroger

  ¼ cup or 57g

• Basil

  Fresh

  3 tbsp, chopped or 8g

Directions

1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.
2. Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
3. Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
4. Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese (or Feta cheese) and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!