Roasted Beet Salad

• 2 lbs beets
• 13 cup vegetable oil or 13 cup canola oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon of fresh mint, chopped
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 cup goat cheese
• 2 tablespoons chopped walnuts
• 2 tablespoons of fresh mint, chopped

1. Preheat oven to 400F.
2. Cut beets from stalks leaving about 1/2-inch on the beets.
3. Rinse beets and dry.
4. Wrap in foil and bake, about 1 1/2 hours, or until tender.
5. Cool slightly and rub skins off beets.
6. Cut beets in quarters or eighths, depending on the size.
7. Combine oil, lemon juice,garlic, herbs, salt and pepper.
8. Toss warm beets in mixture.
9. Place on serving dish.
10. Garnish with walnuts, goat cheese and mint.
11. Serve warm or room temperature.

beets, vegetable oil, lemon juice, garlic, fresh dill, mint, salt, pepper, goat cheese, walnuts, mint

Taken from www.food.com/recipe/roasted-beet-salad-427769 (may not work)