Roasted Beet, Walnut And Goat Cheese Salad

• 16 None baby (or 8 large) beets, washed and trimmed
• 8 slices baguette
• 1 head radicchio
• 1 bunch watercress
• 1/2 cup walnuts, toasted
• 8.5 oz goat cheese
• None None Dressing
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar
• 1/4 cup extra virgin olive oil or walnut oil

1. Preheat oven to 350u0b0F.
2. Wrap beets in foil, place on a baking tray and roast for 25 mins, or until tender. Peel.
3. To make croutons, drizzle baguette slices with a little olive oil, place on a baking tray and bake for 8 mins, or until crisp and golden.
4. Distribute radicchio and watercress between 4 serving plates. Arrange 4 baby beets, walnuts and goat cheese on top.
5. To make the dressing, bring balsamic vinegar and brown sugar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 mins, or until slightly thickened and syrupy. Whisk in oil then drizzle dressing over salad. Serve with croutons on the side.

baby, baguette, head radicchio, watercress, walnuts, goat cheese, dressing, balsamic vinegar, brown sugar, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/23964 (may not work)