Roasted Beets and Goat Cheese Salad

Serves: 4, as a side salad

Points per Serve: 5

For the dressing:
2 teaspoons finely chopped shallots
4 teaspoons red wine vinegar
1/4 cup olive oil
salt to taste
freshly ground black pepper

For the salad:
2 medium beets, unpeeled
2 cups red or green lettuce leaf, washed and torn into bite-size pieces
150g goat cheese, soft

Cooking Instructions:

1. Place all the ingredients for the dressing in a blender. Blend on high speed to combine.
2. Adjust the salt and pepper to taste.

For the salad:

Preheat the oven to 180’C.

1. Wrap the beets in aluminum foil. Roast in the oven until tender, about 1 hour.
2. Peel the beets when they are cool enough to handle but are still warm. Cut into wedges.
3. Toss the beets with half of the vinaigrette.
4. In another bowl, toss the greens with the remaining vinaigrette.
5. Arrange the greens on a serving plate. Place the beets on top of the greens. (Rinse your hands well to remove the red beet juice.)
6. Crumble the goat cheese and sprinkle over the top of the salad