Glazed Roasted Beets, Basil and Goat Cheese Salad

• 1 pound beets about 3 medium to large sized
• 6 cups red lettuce or mixed greens, torn into bite size, one head
• 1/4 cup balsamic vinegar reduction, boil 1/2 cup of balsamic vinegar for about 15 minutes, will have about 1/4 cup of reduction
• 2 tablespoons olive oil, extra-virgin good quality
• 1 x salt and black pepper to taste
• 1 bunch basil leaves, fresh, loosely packed about 1 cup, sliced thinly, chiffonade
• 4 ounces goat (chevre) cheese crumbled

1. Preheat oven to 350F (180C) degrees.
2. Trim ends off the beets and rinse well.
3. Put on top of a sheet of aluminum foil, drizzle some vegetable oil and sprinkle some salt and black pepper over the beets.
4. Toss to coat.
5. Wrap with the foil to seal and roast for about 1 hour or until fork-tender.
6. Let cool enough to handle.
7. With your fingers, under running water the skins will slip off.
8. Cut into 1/4 inch slices or semi-circles depending on the size of the beets.
9. Toss beet slices with balsamic glaze (cut with a bit of olive oil if it's too thick) until evenly coated.
10. Season the beets with salt and black pepper.
11. Toss mixed greens or lettuce with a small amount of olive oil in large mixing bowl.
12. Season with salt and freshly ground black pepper to taste.
13. Divide greens among salad bowls or plates.
14. Place beets slices, basil and crumbled goat cheese on top.
15. Serve at room temperature.

beets, red lettuce, balsamic vinegar, olive oil, salt, basil, goat

Taken from recipeland.com/recipe/v/glazed-roasted-beets-basil-goat-52361 (may not work)