Fresh spring greens bring out the tasting notes of a Sauvignon Blanc. Spruce it up with goat cheese, beets and pumpkin seeds! Yum!
Ingredients
1 ½ pounds bulk beets
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dijon
1 clove garlic, minced
1/4 cup toasted pumpkin seeds
1 head Bibb lettuce, washed and dried
4 ounces goat cheese
1/4 cup chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees.
- Wash beets and place them in an ovenproof dish. Add one inch of water to the bottom of the dish and cover.
- Roast until the beets are slightly soft to the touch, 30 to 40 minutes.
- Remove from the oven and let cool.
- Cut beets into bite-size chunks and add to a medium mixing bowl.
- In a small bowl, whisk together oil, dijon, vinegar, salt, pepper, and garlic.
- Pour dressing over the beets and stir in the pumpkin seeds.
- Roughly chop the Bibb lettuce and divide among six small plates.
- Top each plate with the roasted beet mixture (be sure to spoon up the extra dressing at the bottom of the bowl) and then crumble the goat cheese on top.
- If a crunchier texture is preferred, consider adding roughly chopped walnuts on top.
