Roasted Beet Salad with Pea Shoots Chevre



The roasted beets, fresh pea shoots, creamy Chevre cheese, and crunchy toasted walnuts in this Roasted Beet Salad with Pea Shoots and Chevre go very well together. It's a healthy and tasty salad that goes with anything because it's dressed with a simple balsamic vinaigrette.

Ingredients:
  • 4 medium-sized beets, roasted and sliced
  • 2 cups pea shoots
  • 4 oz Chevre goat cheese, crumbled
  • 1/4 cup toasted walnuts, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

Wash the beets and trim their tops and roots

Wrap each beet in aluminum foil and place them on a baking sheet

Roast in the preheated oven for about 45-60 minutes or until they are tender when pierced with a fork

Remove the roasted beets from the oven and let them cool for a few minutes

Once they are cool enough to handle, peel the skin off and slice them into thin rounds

In a small bowl, whisk together the olive oil and balsamic vinegar to create the dressing

Season with salt and pepper to taste

Place the pea shoots in a large salad bowl and add the sliced roasted beets on top

Drizzle the dressing over the salad and toss gently to combine

Sprinkle the crumbled Chevre and chopped toasted walnuts over the salad

Serve immediately, and enjoy your delicious Roasted Beet Salad with Pea Shoots Chevre!


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