Roasted Beet Salad with Chèvre Green Goddess Dressing

Beet Salad with goat cheese (or feta) is a classic! The best beet salads are simple and only require a few ingredients. This healthy salad features superfoods: beets, roasted carrots and micro greens. A twist from combining beets and cheese is to make an herby, creamy cheese dressing.

Roasted Beet Salad with Chèvre Green Goddess Dressing

Serves 6

8 medium sized beets
4 tbsp Olive oil
6 whole carrots, peeled, sliced into 2-inch pieces
Sea salt
Freshly ground pepper
2 cups watercress or spring salad mix
Micro greens, optional

Green Goddess Dressing

4 oz Goat cheese
1/3 cup Olive oil
4 Green onions, white and green parts
10 Basil leaves
1/4 cup Flat leaf parsley
1 Garlic clove
1 tbsp Fish sauce (or equal parts soy/rice vinegar)
1/4 cup Freshly squeezed lemon juice
1/4 tsp Freshly ground pepper
1/4 tsp Sea salt

Preheat oven to 375°.
Trim the green tops off the beets. Place each beet on a square of tin-foil. Drizzle with a little olive oil and wrap the foil around the beet loosely, but making sure it is completely sealed. Place all the foiled wrapped beets on a baking sheet and roast for 45-50 minutes.
While the beets are roasting, place the carrots on a baking sheet and lightly drizzle with olive oil. Season the carrots with salt and pepper and roast in the over with the beets for the last 15-20 minutes.
Once the beets and carrots are done, remove from oven and allow to cool completely.
Add all ingredients for the Green Goddess dressing to the pitcher of a blender or food processor and blend until smooth. If the dressing is too thick slowly add more olive oil, 1 tablespoon at a time.
Once the beets are cooled, remove the skins using a small knife or peeler. Quarter beets and set aside. (Extra prepared beets store great for salads. Keep them in your refrigerator for up to a week.)
On a platter arrange watercress, beets and carrots and drizzle with green goddess dressing. Top with micro greens and a little salt and freshly ground pepper and enjoy!