Rated 5.0 stars by 1 users
Salad
Italian
8 servings
20 minutes
3 minutes
The richness of cheese, whether goat or mozzarella, offsets the earthiness of the beets and crispness of watercress and spinach.
2 packages Melissa’s Organic Peeled Baby Red Beets, cut into bite-size pieces
Extra virgin olive oil
1 (10.5 ounces) package goat cheese, cubed (see notes below)
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 ounces) packages organic spinach
1 red onion, sliced very thin
To taste, your favorite Dijon vinaigrette
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 is set in a single layer and placed 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.
Cutting goat cheese: make certain the cheese is very cold. Rather than using a knife, you may have better control and cleaner cuts by slicing with dental floss. Refrigerate again before coating in breadcrumbs to hold their shape. If you don't like goat cheese, use fresh mozzarella.
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