Roasted Beet and Goatcheese Salad with Grapefruit Balsamic Dressing
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- 1 1/2 tsp
- sea salt
- 1 tsp
- 1/2 tsp
- garlic powder
- 1/2 tsp
- basil, dried
- 3 Tbsp
- olive oil
- eggs, hard boiled
- 1 Tbsp
- 1 1/2 Tbsp
- balsamic vinegar
- crumbled goat cheese
- half a handful of chopped parsley
1Preheat oven to 375*.
2Cut stalks off beets. Wash beets and slice into medium-thin slices. You can peel them now, or after they are done roasting.
3Toss slices with olive oil and all the spices (except the parsley herb).
4Put beets in loaf baking dish and roast in oven for 40 minutes.
5In the meantime, boil eggs and cool them. Peel and chop them.
6FOR DRESSING: Juice the grapefruit, add the sugar and balsamic vinegar. Put dressing in fridge until ready to use.
7When beets are done, take them out and let them cool. You can peel them at this point, too.
8When beets are cooled, arrange them on a plate. Take grapefruit dressing, mix it up (it may have settled while waiting); pour grapefruit dressing on top of beets; add chopped egg, and sprinkle top with sea salt, parsley and goat cheese. Enjoy!