ROASTED BEET SALAD ENJOY DAN:

ROASTED BEET SALAD by CHEF DAN:

Serves 2

INGREDIENTS:

3 beets, stemmed and roots trimmed

2 tablespoon olive oil

crumbled goat or feta cheese

1/2-cup balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoons walnut halves, toasted

1 Asian pear, sliced

sea salt & freshly round black pepper to taste

1/4-bunch fresh chives, snipped into 1/2-inch pieces (about 1/4-cup)

DIRECTIONS: (preheat oven to 450 F)

1. Place beets on aluminum foil.
2. Coat with olive oil and season with salt and pepper.
3. Seal foil and place on baking sheet & roast for 45 minutes.
4. Meanwhile, add the balsamic vinegar, & Dijon mustard to a saucepan.
5. Heat over medium-low heat and cook stirring occasionally, until reduced to 3 tablespoons and is thick enough to coat a spoon, but still able to drizzle.
6. Using a chef's knife, cut the sides off each beat, forming a square 1-inch.
7. Use the sides to form smaller squares.
8. Sprinkle chives into the cheese.
9. Place beets on appetizer-size plates topped with a pinch of crumbled cheese, mixture.
10. Add a few nuts, surround with Asian pear and drizzle with balsamic.

ENJOY DAN: SING SONGS & PLANT SEEDS!!