#156 Romaine Lettuce, Roast Beets and Chevre Salad

My biggest fear is that my better half's(R) premonition may come true that I will become a 'carnivore' since V(my younger daughter) has recently moved back home. I put some forethought into this and decided to make some of her favorite meat dishes she loved as an adolescent, but along with an abundance of fresh veggies.   R believed he was embarking on a journey of meat eating starting last week and got all excited. Little did he know that, like me- V had grown an absolute love for salads in graduate school!! So he may be a bit disappointed that now the food journey will steer towards a little more meat but salads and veggies too!

This stunning 'sweet meets savory' salad took a bit of extra work but it was bright and healthy. At parties, it is sure to impress your guests beyond belief-  I'll tell you why. I usually serve this salad with Orange wedges but I did not have any this time around. When I took in a mouthful with my fork, I was speechless.. the flavors blended so well together, but it was still delicious all the same without the oranges!



Ingredients:
Whole Beets- 3
Romaine Lettuce torn up-2 cups
Cucumber slices- 1/2 cup
Red pepper slices-1/4 cup
Chevre or any goat cheese- 2 ounces
Any dressing like Honey-Mustard Vinaigrette, Balsamic vinegar or Italian

1. Wash and dry the beets well. Wrap each one with aluminum foil until sealed.

2. Heat the oven on roast and place the foil wrapped beets in the oven roasting for about 30 mins.
3. WHen they are soft on pressing, remove, cool and peel.
4. Slice or cube the beets and keep aside.
5. To serve the salad toss the vegetables , romaine lettuce in your favorite dressing(I used Honey Mustard Buttermilk dressing)
6. Take a portion in a salad plate. Top with as many cubed beets as desired and crumble in the Chevre. Enjoy!