Roasted beet salad with goat cheese and chives

The title of this post says it all: beets, goat cheese and chives. Well, I added a couple more things, but you get the jist of it!

SAMSUNG CAMERA PICTURES

Ingredients: (serves 3-4)

  • 3 large beets, ends trimmed
  • salt and pepper
  • EVOO 2 fat drizzles, separated
  • 1 large lemon, juiced and zested
  • 1/2c crumbled fresh goat cheese
  • salt and pepper, to taste
  • 1/3c chives, minced (add much more if desired, they are delicious.)

Directions:

  1. Preheat your oven to 375F
  2. Drizzle your beets with EVOO, and season with salt and pepper. Wrap them in tin foil, place them on a baking sheet and put them in the oven for about 60 minutes, or until they are nice and fork tender.
  3. Let your beets cool down. Once they are cooled, peel their skin off.
  4. Dice up your beets and put them in a bowl. Add your lemon zest, lemon juice, chives, a fat drizzle of EVOO (a little less than a TBSP.) season with salt and pepper, and add in your crumbled goat cheese. Toss your salad together, and serve.

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