6 Red Beets Washed & Chopped
1/2 Cup Extra Virgin Olive Oil
Salt & Pepper to taste
1 Shallot Chopped
1 cup Goat Cheese Crumbled
1/3 Cup Almonds Chopped
1 cup Fresh Blueberries
Fresh Romaine Lettuce 2 stalks cut for salad
Preheat an oven to 350F.
Peel beets and cut into 1-inch round wedges. Place the beets on a baking sheet. Coat with olive oil and season with salt and pepper. Cover the baking sheet
with aluminum foil and roast until the beets are fork-tender, about 1 hour. After they cool about 30 minutes, cut into stars or use cookie cutter for Uniform pieces.
Add beets and chopped shallot to large bowl and sprinkle with lemon juice. Let stand for 5 minutes for beets to absorb juice.
In large salad serving bowl add lettuce then place Beet stars on top.
Garnish with the Goat Cheese, Walnuts and Blueberries. Drizzle the Raspberry Vinaigrette over the Salad and serve immediately.