Roasted Beet, Goat Cheese And Sorrel Salad

• 6 Medium red or golden beets, trimmed, leaving 1 inch stems attached.
• 1/4 Cup olive oil
• Balsamic vinegar, salt, and pepper to taste
• 8 oz Goat cheese, plain or herb
• 30 Fresh sorrel leaves
• 1 Cup pecans, chopped and roasted

1. Preheat oven to 425.
2. Wrap beets in foil. Roast until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface.
3. Cut cheese logs crosswise into 1/4 inch slices with an oiled knife, then halve slices. Arrange cheese slices in one layer on tray and brush with olive oil, then top each with a beet slice.
4. Toss a salad with sorrel leaves, vinaigrette, and pecans. Place the cheese and roasted beets on top and serve immediately.

red, ubc, vinegar, cheese, sorrel leaves, pecans

Taken from www.epicurious.com/recipes/member/views/roasted-beet-goat-cheese-and-sorrel-salad-50075315 (may not work)