Roasted Beet and Micro Green Salad ~ Goat Cheese Croutons

Cooking With Rania - "Cooking with Vegetables from the Farmer's Market"
KDKA Pittsburgh Today Live 9/26/2012

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Roasted Beet and Micro Green Salad ~ Goat Cheese Croutons

INGREDIENTS
2 pounds mixed small beets (red and yellow)
Orange Vinaigrette (recipe follows)
4 ounces Micro Greens
Sea salt and freshly ground black pepper to taste
Goat Cheese Croutons (recipe follows)

DIRECTIONS
Heat oven to 400 degrees.

Place beets in a baking dish with 1 inch water; drizzle with 1 tablespoon oil and sprinkle with salt. Cover tightly with foil and bake until tender, 45 minutes to an hour. Remove from oven and allow the beets to cool. Peel and halve the beets and then cut into quarters, unless the beets are very small. Toss with the vinaigrette and allow the beets to marinate for about 30 minutes

Dress the micro greens with a bit of the vinaigrette from the bowl. Place the beets on the plate and top with the dressed greens. Season with salt and pepper and serve with the warm goat cheese crouton.

Orange Vinaigrette:
2 tablespoons orange zest
¾ cup freshly squeezed orange juice
2 tablespoons sherry vinegar
½ cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste

Goat Cheese Croutons
1 ¼ pounds goat cheese – well chilled
1 cup dry bread crumbs
1 ½ pounds mixed field greens

Directions
Preheat oven to 400 degrees. Slice the goat cheese into 16 - ½-inch rounds. Coat the goat cheese with the breadcrumbs and place on a baking sheet. Bake the goat cheese until lightly browned – about 5 – 8 minutes. Cool cheese croutons while assembling the salads.

Serves: 8


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