Salt-Roasted Beet Salad

Ingredients

• beets, washed, greens removed
• salt
• goat cheese
• walnuts, toasted
• corn kernels
• romaine lettuce
• an olive oil-citrus dressing

Instructions

1. Roast the beets: Preheat the oven to 425ºF. Sprinkle salt heavily into a roasting pan or pot that has a lid (a dutch oven works well). Place beets on salt bed. Cover and place in oven for about an hour (or, until the beets easily slice with a sharp knife). When cool enough to handle, rub off beet skins and discard. Cut into chunks or slices.
2. Assemble the salad: Arrange greens on a plate. Top with goat cheese, corn, walnuts and beets. Season with a pinch of salt. Spoon dressing over salad.

Source: This salad is adapted (in this case, simplified) from one found at Alexandra’s Kitchen.

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