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

Roasted Baby Beet, Herbed Goat Cheese Green Salad with Dijon Vinaigrette

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

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.

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