Beet And Carrot Salad With Goat Cheese Twists

• None None FOR THE SALAD
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tbsp honey
• 2 1/4 lbs baby beets, trimmed and scrubbed
• 1 3/4 lbs baby carrots, trimmed and scrubbed
• 1 3/4 lbs baby purple carrots, trimmed and scrubbed
• 1 None red onion, cut into thick wedges
• 2 tsp Dijon mustard
• 8 oz arugula
• 1/2 cup loosely packed mint leaves
• 1/2 cup chopped coarsely almonds
• None None FOR THE GOAT CHEESE TWISTS
• 2 sheets frozen puff pastry, thawed
• 1 None egg, lightly beaten
• 2 tbsp finely chopped chives
• 2 tsp poppy seeds
• 3 oz goat cheese, crumbled

1. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper. For the dressing, whisk oil, vinegar and honey in a medium bowl. Season to taste.
2. Divide beets, carrots and onion between 2 prepared pans. Spoon 1/2 the dressing over vegetables; toss to coat. Season. Roast vegetables for 45 mins or until tender. Cool slightly; peel beets.
3. Meanwhile, for the cheese twists. Line a baking pan with parchment paper. Place a pastry sheet on a work surface. Brush with egg, then sprinkle with chives, seeds and cheese. Top with remaining pastry sheet, pressing down to secure. Cut pastry into sixteen 1/2 inch-wide strips. Twist strips; place on prepared pan.
4. Bake for 15 mins or until golden and puffed.
5. Stir mustard into remaining dressing. Arrange arugula on plates or a large platter. Top with roasted vegetables, mint, nuts and dressing. Serve warm salad with twists.

salad, olive oil, red wine vinegar, honey, baby beets, baby carrots, purple carrots, red onion, mustard, arugula, mint, almonds, goat cheese twists, pastry, egg, chives, poppy seeds, goat cheese

Taken from recipes-plus.com/api/v2.0/recipes/30262 (may not work)