Salt-Roasted Beet Salad
- beets, washed, greens removed
- goat cheese
- walnuts, toasted
- corn kernels
- romaine lettuce
- an olive oil-citrus dressing
- 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.
- 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.