Roasted Beet and Goat Cheese Salad with Toasted Pecans - Rombauer Vineyards
Make roasted beet and goat cheese salad with toasted pecans using this recipe from Rombauer Vineyards.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rombauer.com.
Ingredients
- 4 medium beets, scrubbed clean, and tops removed
- 1/4 cup goat cheese, crumbled
- 1/4 cup pecans, toasted and chopped
- 2 cups arugula or mixed greens
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- Salt and pepper to taste
- Chopped fresh thyme for garnish
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