8 ounces goat cheese, softened; 1/2 cup roasted beets, peeled and finely grated; 1 tablespoon honey; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder ...

Ingredients:2 beets, peeled and cubed1 sweet potato, peeled and cubed2 Tbsp Olive oilThyme, garlic powder, black pepper, salt1 cup mixed greens (spinach, arugula, kale, etc)4 oz. crumbled goat ...

Beets: Look for firm, deep red beets. Avoid beets that feel soft or spongey. If the beet greens are attached, look for beet greens that look fresh and not wilted.

3 ounces goat feta cheese, feta cheese, or goat cheese, crumbled (about 3/4 cup) Directions. Preheat oven to 375°F. ... Roasted, peeled, and sliced beets may be covered and refrigerated up to 1 day.

1 tablespoon fresh lemon juice. 1/2 teaspoon finely grated lemon zest. 1/3 cup extra-virgin olive oil, plus more as needed. 1/4 teaspoon kosher salt ...

Initially, it capitalizes on those colorful juices by making them part of the dressing. When wedges of roasted beets (which you can either roast yourself or buy pre-roasted) are tossed with a ...

The combination of sweet beets, tart and creamy goat cheese, and the forest-flavored crunch of hazelnuts is a Northern California classic that David took up a notch or two to create as this ...

Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes.

Sprinkle with salt and pepper and roast in a 350 degree oven for about 20 minutes, or until beets are dark red and tender. Remove from oven and allow beets to cool. Once beets have cooled, add ...

Add the strawberries, honey, balsamic, pepper, and kosher salt to an 8-by8-inch baking pan. (You don’t want them spread out in a large pan.) Roast for about 30 minutes, until the strawberries ...