Springtime Salad

Springtime Salad

This salad is far from your typical garden salad: roasted beets, goat cheese, and homemade dressing. From our friend and chef, Ryan Hickman at Eurest Compass Group, it is the perfect accompaniment to grilled chicken or steak.

6 small to medium beets, peeled and cut in half
4 small carrots, peeled
3 small radishes, sliced
1 pound salad mix greens
1/2 pound arugula or spinach leaves
4 ounces goat cheese

Honey-Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
2 tbsp local honey
pinch of salt & pepper

Heat oven to 350 degrees F. Roast the beets for approximately 1 hour, or until the centers are fork-tender. Allow to cool. Thinly slice the carrots and place in a bowl of cold water with the sliced radishes. When beets are cool, cut into bite-size pieces.

Place all ingredients for the vinaigrette in a large jar. Shake until completely combined. On a large platter, combine the salad mix and greens. Top with the beets, drained carrots and radishes. Crumble the goat cheese over top, and drizzle all with the vinaigrette.