Beet Salad with Goat Cheese

By Tiller

Ingredients

• Tarragon dressing :
• 1/2 lb beets, ends trimmed
• 1 tbsp oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/3 cup pine nuts
• 4 oz goat cheese
• 4 cups babygreens
• 4 cups baby spinach
• 1/4 cup rice vinegar
• 2 tsp dried tarragon
• 2 tsp soya sauce
• 1/2 tsp Worcestershire sauce
• 1 tsp Dijon Mustard
• 1 tbsp mayo
• 1/4 cup oil

Preparation

Step 1

preheat oven 400*
Wash and dry beets and trim off ends. Take a large sheet of aluminum foil, 12 by 18 and double it over. Put the beets in the middle, drizzle with oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender , about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2 inch thick. chill till ready to use.
Lightly toast the pine nuts in a small sauté pan over med-high heat for 3-4 minutes. Remove to a plate of small bowl and cool.Slice the goat cheese into 1/2 inch rounds and press the pine nuts onto both sides.. Chill until service.
When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bow with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds.

Dressing\: In a small bowl or glass jar, combine all the ingredients,except oil. Whisk until well combined, then slowly drizzle in the oil. (works well with a stick blender)