Roasted Beet Salad with Herbed Goat Cheese Toasts
Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.
Stir together regular yogurt, vinegar, oil, mustard, salt and pepper; set aside.
Heat oven to 400Â°. Place beets on a large piece of aluminum foil on a baking sheet; fold foil around beets, sealing it tightly, to form a packet. Bake beets for 1 hour 15 minutes or until tender.
Arrange bread slices on a baking sheet. After beets have roasted for 1 hour, place bread slices in oven and bake at for 15 minutes or until lightly browned. Remove beets and bread slices from oven and heat broiler.
Remove beets from foil and let cool. Using a paper towel, rub skins from beets and cut into 8 to 10 wedges, each about 1/2-inch thick.
Stir together salad greens and walnuts in a bowl; toss with half of prepared dressing. In another bowl, toss beets with remaining dressing; set aside.
Stir together Stonyfield Greek yogurt, goat cheese and Italian seasoning. Spread 1 to 2 tablespoons on each bread slice and place until broiler for 1 to 2 minutes or until lightly browned.
To serve, divide salad and beets amongst 6 plates and serve with 1 or 2 goat cheese toasts.