ROASTED BEETS AND CARROT SALAD ENJOY DAN:

ROASTED BEETS AND CARROT SALAD WITH GOAT CHEESE by CHEF DAN:

Serves 4

INGREDIENTS:

6 beets, rinsed and trimmed

2 carrots

3 tablespoons olive oil

1 (13.2 Oz) package spinach plus, baby bok choy, baby red and green chard

4 whole garlic cloves, skin peeled

1/3-cup goat cheese

1/3-cup pine nuts, toasted

Lemon vinaigrette, (recipe follows)

DIRECTIONS:                                 (PRE-HEAT OVEN TO 425 DEGREES)

1.   Cut beets in half.

2.   Peel carrots and cut diagonally into 1-2-inch thick wedges.

3.   Place beets, carrots and garlic in a single layer in Pam sprayed baking sheet.

4.   Drizzle with olive oil, toss to coat.

5.   Cover with foil and roasted for 25 minutes.

6.   Uncover and roast for 15 minutes.

7.   Cool; peel and slice the beets 1/4-inch thick.

8.   Set aside.

9.   Arrange green on individual plates.

10.                Top with beets, carrots, garlic and crumbled feta cheese.

11.                Drizzle with half of the lemon vinaigrette.

12.                Sprinkle with toasted pine nuts.

VINAIGRETTE DRESSING:

1.   In a screw-top jar combine 1/3-cup olive oil, 1/2-teaspoon shredded lemon peel, 1/4-cup lemon juice, 1 tablespoon fresh snipped tarragon, 1 tablespoon Dan’s honey, 1 teaspoon Dijon mustard, 1 teaspoon fresh thyme, 1/4-teaspoon kosher salt, 1/8-teaspoon ground black pepper.

2.   Cover and shake well.

ENJOY DAN:                  HALLELUJAH!!