Roasted Beet Salad

Roasted Beet Salad

2 medium to large beets, any variety
2 teaspoons olive oil
2 cups baby salad greens
1 to 2 tablespoons soft goat cheese, or feta cheese
1 teaspoon thyme leaves, minced
extra virgin olive oil
good balsamic vinegar
salt and pepper

Preheat oven to 375°.

Peel beets and slice about 1/4" thick. Place sliced beets on a foil covered baking pan; drizzle lightly with olive oil and season with salt and pepper.

Roast for 20 to 25 minutes, or until beets are tender and starting to brown.

Remove from oven and let cool to room temperature.

Divide the salad greens onto two salad plates. Arrange beet slices on top of greens. Crumble goat cheese or feta over the beets. Sprinkle with thyme. 

Drizzle each salad with a small amount of extra virgin olive oil and balsamic vinegar; season to taste with salt and pepper.

Serve immediately