Roasted Beet And Goat Cheese Salad

• 2 large beets, unpeeled
• 2 cups red leaf lettuce or 2 cups green lettuce leaves, washed and torn into bit size pieces
• 1/4 cup goat cheese
• For the Vinaigrette
• 2 teaspoons minced shallots
• 4 teaspoons red wine vinegar
• 1/4 cup olive oil
• salt & freshly ground black pepper, to taste

1. Preheat oven to 350u0b0F.
2. Wrap beets in aluminum foil, and roast until tender, about 1 hour.
3. Let the beets cool a bit, and then peel the skins while they are still a bit warm.
4. Using a mandoline, or very sharp knife, cut beets into paper thin slices.
5. For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
6. Toss the beets with half of the vinaigrette.
7. Toss the greens with the remaining vinaigrette.
8. Arrange the greens on a serving plate or bowl, and top with the beet slices.
9. Crumble the goat cheese over top the salad, and serve.

beets, red leaf, goat cheese, vinaigrette, shallots, red wine vinegar, olive oil, salt

Taken from www.food.com/recipe/roasted-beet-and-goat-cheese-salad-82806 (may not work)