Roasted Beet Salad
Adapted from FairShare CSA Coalition's "From Asparagus to Zucchini"
6-8 small or 2-3 large beets, tops cut off and cut in half
1/4 cup pecans
1 T Dijon mustard
4 T white wine vinegar
1/2 cup olive oil
4 cups salad greens
4-6 green onions, thinly sliced
1/2 crumbled goat cheese
Cover beets in olive oil, sprinkle on salt and pepper and bake at 350 degrees for about 45-60 minutes, or until tender and can be pierced with a fork. Meanwhile, toast pecans in a dry pan on medium, tossing frequently. Finely chop pecans once cooled.
When beets are cool, remove the peel and cut beets into bite sized pieces.
Combine mustard and vinegar in a bowl and whisk in olive oil until thickened. Add salt and pepper to taste.
Toss salad greens in a bowl with dressing and top with green onions, beets, goat cheese and pecans.