Roasted Beet and Herbed Goat Cheese Salad with Salted Caramel Almonds
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Ingredients
Balsamic Salad Dressing
- 1 envelope Good Seasons Italian Dressing Mix
- 1/4 cup balsamic vinegar
- 3 tbsps. water
- 1/2 cup olive oil
Salted Caramel Almonds
- 1/2 cup sliced almonds
- 3 tsps. brown sugar
- sea salt
Roasted Beet and Herbed Goat Cheese Salad with Salted Caramel Almonds
- 2-3 beets, washed and tops trimmed to about 1/2 inch
- mixed greens
- small goat cheese log
- dried thyme
- salted caramel almonds (see recipes below)
- balsamic salad dressing (see recipes below)
Instructions
Balsamic Italian Dressing
- Combine envelope of Italian dressing mix, balsamic vinegar, water, and oil together and shake until mixed well.
- Store in refrigerator.
Salted Caramel Almonds
- Combine almonds and brown sugar in saute pan over medium low heat.
- Stirring frequently, cook until brown sugar melts and coats almonds.
- Remove almonds from heat and transfer to wax paper.
- Sprinkle with salt.
- When cool break almonds apart as needed and use on salads.
Roasted Beet and Herbed Goat Cheese Salad with Salted Caramel Almonds
- Place scrubbed beets on baking sheet and drizzle with olive oil and generously season with kosher salt.
- Roast beets at 400 degrees until tender in middle (use a knife to check). Roasting time may vary. Smaller beets will likely take under an hour. Bigger beets can go up to 2 hours.
- Remove beets from oven and allow to cool.
- Peel skin and cut as desired.
- Roll goat cheese log in dried thyme and cut into slices for salad. I put one slice on per salad.
- Assemble salad by placing mixed greens on salad plates.
- Lay a few roasted beet slices on the greens.
- Next, add a few caramel almonds.
- Then a slice of the herbed goat cheese.
- And finally, drizzle with balsamic dressing.
- Serve.