Roasted Beet And Cheese Salad With Herbed Olive Oil Dressing Recipe

2 lbs small fresh beets, trimmed
3 Tbsp extra virgin olive oil
1 tsp chopped fresh thyme
1 tsp chopped fresh chives
4 oz goat cheese, crumbled
kosher salt and black pepper to season

Preheat your oven to 400 degrees.

Wash the beets and place them whole in a roasting pan, then cover the pan tightly with aluminum foil.

Bake for 45 to 55 minutes or until the beets are fork tender. The baking time will depend on how large the beets are.

Remove the roasting pan from the oven and let the beets cool to the touch, then take a paper towel and rub each beet to remove the skin, then cut into thin wedges; set aside.

In a large salad bowl, whisk together the olive oil, thyme, and chives until frothy.

Now add the beets to the bowl and toss gently to coat the beets with the dressing, then top with the goat cheese and season to taste with salt and pepper, and serve.

Will serve 4 to 6.