Warm beet salad with goats cheese | New World

Ingredients

• 9 oz (250g) – fresh goat cheese
• 1 tsp (5 mL) minced sage
• 1 tbsp (15 mL) – minced parsley
• Pinch of minced rosemary
• Salt and pepper
• 1 pack (16 oz/454 g) – phyllo pastry
• 3 tbsp (45 mL) – butter, melted
• 20 to 24 young beets, 2 lb (1kg) total, baked & peeled
• 1/2 cup (125 mL) – maple-walnut vinaigrette
• Approximately 18 pieces oven-dried tomato
• 1 handful per person rocket or red leaf lettuce