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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 31, 2011

Roasted Beet and Fruit Salad

This salad is perfect without dressing, but if you must, use a vinaigrette of your choice.

  86 Grams Leaf Lettuce                                                 56 Grams Beets, Roasted & Peeled
  71 Grams Mandarin Oranges                                         15 Grams Goat Cheese, Crumbled
  70 Grams Strawberries                                                            

To Roast the Beets:  Heat oven to 400 degrees.  Cut off the stems and put cut side down in an oven safe pan with about 1/2 inch of water.  Roast for 40 to 45 minutes until fork tender.  Remove from oven and set aside to cool.

While the beets cool:  Wash and spin dry the salad greens and put in a bowl.  Drain mandarin oranges and put on top of lettuce.  Wash and spin strawberries, cut into pieces and put on top of salad.  The beets should be cool enough to handle.  Slip them out of their skins and cut them into pieces.  Put on top of salad.  Top with goat cheese.

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