Roasted Beet Salad with Mesclun Greens & Crumbled Chevre

Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.

Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup crumbled chevre cheese
½ cup roasted pumpkin seeds
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

2. To assemble the salad: Arrange Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds and crumbled chevre, then drizzle with the vinaigrette. Top with additional ground pepper to taste.

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