RECIPE: Roasted Beet Salad with Orange Garlic Vinaigrette

Beet, goat cheese and orange is one of my favorite flavor combinations. This is a simple salad that showcases those ingredients. I threw a tomato from the garden on as well, but it is just as good without. This makes 2 large, or 4 small salads.

INGREDIENTS:
Salad:
5 small beets, peeled and quartered
1 navel orange, peeled and segmented
1 small button of goat cheese, crumbled
2 small spring onions, thinly sliced
4 cups of spring greens mix

Dressing:
1/2 c. extra virgin olive oil
1/4 c. white wine vinegar
1 large clove of garlic, finely minced
Zest of one orange
2 t. honey
Salt and pepper to taste

Toss the beets in a little oil and season with salt and pepper. Roast on a cookie sheet at 400 degrees for 45 minutes-one hour (until tender). Let cool (put them in the fridge to speed this up).
In the meantime, whisk together salad dressing ingredients. Let dressing stand for 20 minutes while beets are cooling. Toss greens in dressing. Add other ingredients.