Spring Salad Mix with Roasted Beets, Goat Cheese, Pecans and Spring Onions
1 lb beets
1/2 c pecans
1/2 c goat cheese
2 or 3 spring onions
Roast Beets for the most intense flavor by washing, drying and wrapping in foil.
Place in an oven at 350 for about 30 minutes.
Cool and slide the peels off.
Slice according to how you prefer them (I love to make them slightly freshly pickled by adding a mixture of 50% white balsamic vinegar and 50% water)
After sitting in this for just a little while, they take on a tangy, earthy flavor profile that is very pleasing.
Combine slightly toasted pecans, thinly sliced spring onion and slices of goat cheese atop your spring medley for a pretty complete salad as a light meal.
Great with a rich bran muffin to accompany it. You can even spread a little jam on it!
This is wonderful served alongside a carrot soup or any soup of your choice.