Roasted Summer Beet Salad

Serves: 6-8

Ingredients

Beets:

• 8 large red beets, or if available large mixed coloured beets
• 2 tablespoons olive oil (30ml)
• Salt and pepper to taste

Salad:

• ½ cup olive oil (125ml)
• ¼ cup balsamic vinegar (60ml)
• Juice of one orange
• 2 tablespoons fresh basil leaves roughly chopped (30ml)
• ½ cup thinly sliced red onion (125ml)
• 1 cup crumbled goat cheese (250ml)
• Salt and pepper
• 2/3 cup toasted walnuts (165ml)

Directions

1. Prepare barbeque for indirect low heat cooking 245°F (118°C).
2. Remove the tops from the beets. Using a fork, pierce beets all over.
3. Drizzle oil, salt and pepper evenly over beets.
4. Place beets over indirect heat and cook about 1.5 hours or until slightly soft when pierced with a fork.
5. Remove beets from grill and let cool.
6. Combine the olive oil, balsamic vinegar, orange juice, salt and pepper in a bowl. Whisk until all ingredients are evenly distributed.
7. When beets are cool enough to handle, slip the skins off.
8. Cut the peeled beets into rounds about ½ inch thick.
9. Place beets in a large bowl, drizzle with dressing, and add the basil and read onion. Sprinkle salad with goat cheese and top with walnuts.