Roasted Beet and Goat Cheese Salad
1-5 oz. bag spring or herb mix salad
2 oranges, cut into 1 inch segments
½ c. roasted, unsalted pecan pieces
8 small beets, 4 red and 4 golden, wash and trim stems down to 1 inch
Goat Cheese Mixture:
1-11 oz. goat cheese log
¼ c. plus 2 Tbsp. marscapone cheese
3 Tbsp. honey
¼ c. fresh grapefruit juice
½ c. red wine vinegar
¾ c. grapeseed oil
2 small shallots, chopped
¼ tsp. salt
1/4 c. honey
Goat Cheese, marscapone and honey:
Mix together until creamy. Cover and set in the refrigerator until ready to serve.
Preheat oven to 400 F. Wash beets and wrap each individually in foil letting the stem stick out of the top. Place on a foil lined rimmed baking sheet and roast for 45 minutes (if the beets are large, they will need to roast longer), or until tender. Let cool. Chop off the tops of each beet and with your fingers, remove the skins of each beet (it should slide off easily). Slice into 1/8 thick pieces. Refrigerate until ready to serve.
Blend all the ingredients in a blender until smooth.
Spread the goat cheese mixture on the bottom of a large shallow serving bowl. In a large bowl, toss the spring mix, beets, vinaigrette, pecans and orange segments, Place on top of the goat cheese mixture. Garnish with pecan pieces.