For the past week we have been travelling through the South and have been spoiled with delicious tomatoes and strawberries amidst other yummy new treats such as boiled peanuts.  Eating all of this fresh produce has reminded me of all the wonderful salads I enjoy making when my own garden is flourishing.  This is a salad that I make when I can find yummy little tomatoes and golden beets for a light and fresh salad.  It can be easily made when our gardens aren't overflowing.  I think it will be a welcomed addition to our Easter dinner.

Roasted Golden Beet Salad with Toasted Goat Cheese

Salad Ingredients

4 Golden Beets, peeled and quartered
Extra virgin olive oil
Salt and freshly ground pepper
1 pt. Various Heirloom Cherry Tomatoes, halved
1 bag Mixed Greens
1 Small log Goat Cheese, Sliced into Rounds
1 Egg, beaten
Bread Crumbs

Dressing Ingredients 

2 Tbs Champagne Vinegar
1/4 tsp Sugar
6 Tbs Walnut Oil
1/2 tsp Dijon Mustard
Salt and Freshly ground pepper

Directions 

Heat oven to 375 degrees.  Drizzle extra virgin olive oil over beets and season with salt and freshly ground pepper.  Place beets on baking sheet and roast in oven until fork tender about 20 minutes.  Set aside.  Dip goat cheese slices into beaten egg and roll in bread crumbs to coat.  Add a bit of olive oil to a small skillet set over medium heat and add crumb coated cheese.  Cook until just golden and the cheese has begun to soften.  Remove from pan and place on a paper towel lined plate.
In your salad bowl add sugar, vinegar, and mustard.  Whisk to combine.  While continuing to whisk, drizzle in walnut oil.  Season with salt and pepper.  Add greens, tomatoes and cooled beets.  Do Not Toss salad until you are ready to serve.  When ready, toss salad ingredients with dressing and place in individual salad bowls and top with 1 or 2 toasted goat cheese rounds.

Serves 2-4
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