Beet Salad with Goat Cheese and Toasted Pecans

Beets are one of my daughter's favorite vegetables.  I'm not sure if it's because they are so sweet or if it's the bright red color.  :)  Either way, she always gets excited to bring some home.  I love finding new ways to enjoy them, and this is a delightful option.  It is very convenient that this can be made ahead of time.  It is best at room temperature, so it is perfect to bring to a holiday pot luck (doesn't hurt that is has festive red and green colors too!).  The sweet beets, mild goat cheese, and crunchy pecans give this dish an interesting texture and range of flavors.  It is sure to please a crowd!

Ingredients

2 bunches beets, washed and greens removed

2 Tbsp raspberry vinegar

4 Tbsp olive oil, divided

salt and pepper to taste

3/4 C toasted pecans, chopped

4 oz goat cheese, crumbled

2 Tbsp chopped parsley

Directions

1. Preheat the oven to 350 degrees.  Place the beets in a baking dish and toss with 2 Tbsp olive oil to evenly coat.  Cover and bake approximately 1 hour, or until the largest beet is easily pierced with a knife.  Remove from oven and allow to cool.
2. Remove the skins and cut into small wedges.  Place into a bowl and toss with vinegar, remaining olive oil, salt, and pepper.  Top with pecans and goat cheese.
3. Refrigerate until ready to serve.  Top with parsley.  Enjoy!

Adapted from  Parents Magazine 12/12