Roasted Baby Beet, Herbed Goat Cheese Green Salad with Dijon Vinaigrette
By Chef Tom Fraker



Ingredients
2 packages Melissa’s Organic Peeled Baby Red Beets cut into bite size pieces
Extra Virgin Olive Oil
1 10.5 ounce package Goat Cheese cubed
3/4 cup Italian Bread Crumbs
1/2 teaspoon Dried Italian Seasoning
1/4 teaspoon Freshly Ground Black Pepper
2 bunches Watercress coarse stems removed washed and dried
2 6 ounce packages Organic Spinach
1 Red Onion sliced very thin

To taste, your Favorite Dijon Viniagrette

Directions
Preheat oven to 425ºF.

Toss the beets in the olive oil and place in a single layer on a baking sheet.

Place in the oven and roast until heated through and beginning to char.

Remove from the oven and let cool.

In a bowl, combine the bread crumbs, Italian seasoning and black pepper.

Coat the goat cheese with this mixture and place on a pan-sprayed baking sheet.

Make sure cheese in set in a single layer and place under the broiler.

Heat until bread crumbs become lightly toasted, about 2 minutes.

In a bowl, toss together the watercress, spinach, red onion and the dressing.

Arrange on 8 serving plates and top with the beets and goat cheese.

If desired, add more dressing and season with salt and pepper.

Serve immediately.

Note:
If you don't like goat cheese, use mozzarella.