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Beet, Tomato, and Goat Cheese Salad

Roasted beets, sliced tomatoes, goat cheese, and fresh basil tossed together with a sweet balsamic glaze.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 Small Beets greens cut off
  • 24 Ounces of Mini Heirloom Tomatoes sliced in half
  • 2 Tablespoons Balsamic Glaze
  • 1 Tablespoon Olive Oil
  • Salt and Freshly Cracked Black Pepper to taste
  • 1/2 Cup Goat Cheese Crumbles
  • 1/4 Cup Chopped Fresh Basil

Instructions

  1. Preheat the oven to 375 degrees F. Individually wrap the beets in foil. Roast the beets in the oven for 45 minutes. Let them completely cool in the foil. Once cooled, use paper towels to peel and remove the skin from the beets.
  2. Chill the beets in the fridge until ready to serve the salad.
  3. On the day of serving, remove the beets from the fridge. Slice the beets into wedges or a dice. Add them to a large bowl.
  4. Add the sliced tomatoes, balsamic glaze, and olive oil to the bowl. Toss to combine. Season with salt and pepper to your taste preference.
  5. Top with fresh basil and crumbled goat cheese. Serve.