Roasted Beets & Goat Cheese Salad

• SOY, WHITE TRUFFLE OIL
• VINAIGRETTE
• 3/4 c Kikkoman soy sauce
• 1/3 c lemon juice
• 3T balsamic vinegar
• 3T white truffle oil
• 1 1/2 c olive oil
• Salt & black pepper,as needed
• ROASTED BEETS
• 9 lb baby beets, tops trimmed
• 3 c water
• 3/4 c olive oil
• 1/4 c salt
• 1lb, 8oz watercress, picked and washed
• 6 oz shallots, finely diced
• salt & black pepper, as needed
• 3 lb fresh goat cheese

1. METHOD (VINAIGRETTE)
2. (1)In bowl, whisk together all ingredients. Season to taste w/ salt & pepper.
3. METHOD (BEETS)
4. (1)Place beets in large, shallow baking pan; add water, oil & salt.
5. (2) Cover w/ aluminum foil. Bake in preheated 350F oven for 30-40 minutes or until tender.
6. (3) Cool; peel & cut into equal wedges. Dress w. 1 1/2 cups of vinaigrette. Chill until served.
7. (4)Per order, toss 2 cups watercress & 2 teaspoons shallots w/ just enough vinaigrette to coat very lightly, about 1 tabelspoon.
8. (5) Season to taste w/ salt & pepper.
9. (6) Place in the middle of the plate; arrange 1/2 cup beets around & on top of the watercress.
10. (7) Crumble 2 oz goat cheese in small pieces over salad.

soy, vinaigrette, soy sauce, lemon juice, t, t, olive oil, salt, roasted, baby beets, water, olive oil, salt, shallots, salt, fresh goat cheese

Taken from www.epicurious.com/recipes/member/views/roasted-beets-goat-cheese-salad-1241408 (may not work)