- 3 large golden or orange beets
- 2 tablespoons vegetable oil
- Salt
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- ˝ tablespoon sugar
- ˝ cup extra virgin olive oil
- 8 ounces crumbled goat cheese
- 2 cups baby lettuces (also called "mesclun")
|
|
1) Preheat oven to 425°F.
2) Rub peels all over with vegetable oil, sprinkle with salt, then wrap individually in aluminum foil. Roast in oven on a baking sheet for 1 hour, until tender when pierced with the tip of a knife. When cool enough to handle, remove the beets’ skins, which should slip right off. Cut beets into slices about 1/4-inch thick.
3) Make a vinaigrette by whisking together the vinegar, mustard, sugar, and olive oil.
4) Place beets in your transportable container. Drizzle vinaigrette over beets and turn slices to coat them well. Distribute the crumbled goat cheese over the dressed beets and the baby lettuces over the cheese.
|
