Roasted beets & Vermont goat cheese, toasted pecans, Balsamic dressing

Ingredients

Yield:

Serves 1

• • 4.000 oz. Beets
  • 1.500 oz. Cheese, Goat, Semisoft
  • 1.000 T. Pecans
  • 2.000 oz. Balsamic Vinaigrette
  • 0.500 T. ROLAND FOODS Balsamic Glaze
  • 500 t. MORTON Salt, Kosher
  • 0.500 t. Pepper, Black, Ground
  • 0.500 t. Pepper, Red or Cayenne, Ground
  • 0.500 c. Salad, Mixed Baby Greens with Arugula, Butterhead, Endive, Radicchio
  • 1.000 t. Oil, Olive

Preparation

Difficulty:

medium

Time:

25 Minutes

1. • Steam, peel and quarter the beets.
   • Drizzle with olive oil and roast in 350 oven for 30 minutes
   • Toast the pecans. Toss the beets with Balsamic vinaigrette. Arrange on plate