Ingredients:

1 head of lettuce
bunch of beets
2 cloves minced garlic
2 oz. goat cheese (can substitute your favorite cheese)
3 T balsamic vinegar
1/3 cup olive oil

Instructions:

preheat oven to 375

clean the head of lettuce and beets thoroughly and chill lettuce
rub each beet bulb with olive oil and 1/2 of the garlic and wrap in aluminum foil
bake the beets for 30 to 45 minutes
to make your vinaigrette, put remaining clove of minced garlic in a small bowl or cup.
Add 3 T of balsamic and the 1/3 cup of olive oil.  Stir or whisk well.
add salt and pepper to taste.
take the chilled lettuce and break leaves into a bowl.
Slice the cooked beets.  Be careful with the red ones.

(There is a reason that artists used beet juice for painting.)

Arrange beet slices and small chunks of goat cheese over your lettuce.  Pour the vinaigrette over all and enjoy.

* You can also add toasted nuts to this for a nice extra protein.

 Print This Page