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Beet, Goat Cheese, and Pine Nut Salad

October 7, 2011
Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner

Simple Recipes for Brunch, Lunch, and Dinner

from Easy Vegetarian

Ingredients:

  • 1 1/2 lb. small, unpeeled beets, trimmed
  • 12 slices white sliced bread
  • 1 lb. mixed greens
  • 8 oz. crumbly goat cheese
  • 4 oz. pine nuts, 1 cup, toasted in a dry skillet
  • small bunch basil
  • 2 garlic cloves, chopped
  • 1/2 c. olive oil
  • freshly squeezed juice of 2 lemons
  • salt and pepper to taste

Directions:

  1. Put the beets in a roasting pan and roast in a preheated oven at 350 degrees for 45 minutes.  Remove the beets from the oven, let cool, then peel and quarter them.
  2. Meanwhile, to make the Melba toast, toast the slices of bread, then remove the crusts.  Using a large, sharp knife, split each piece of toast through the middle, to give 2 whole slices of toast with 1 soft bread side each.  Cut in half diagonally, then cook under a preheated broiler, soft side up, until golden and curled.  Watch the toasts carefully, as they can burn quickly.
  3. Put the mixed greens on a big serving dish, add the beets, crumble the goat cheese on top, the sprinkle with pine nuts and torn basil leaves.
  4. Put the garlic, oil, and lemon juice in a small bowl or jar.  Add salt and pepper, mix well, then pour over the salad.  Serve with the Melba toast.

Serves 12

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