Hello lovely K&K Test Kitchen readers! Are you still there? Did you think we'd ever be back? I have to say, the holidays really got the best of me. I was so busy having fun with my family that I just didn't get around to posting on this little old blog. I even have a round-up to post still from the cookie exchange that I went to on... December 10th. Oops. Well, I hope you all had an amazing holiday season, filled with family, friends and good food of course! And now that we are a few days into 2014, I'm back. I even wrote a goal for myself for 2014 related to this blog, so I think that means that I better get back to it!
To start our year right, I am giving you the most beautiful and delicious salad. I devoured this salad. Seriously, it should be about 4-5 servings, but I ate it in 2. It is sweet, tangy, creamy, and oh so good. Vegetables don't have to be boring, that is for sure!
Roasted Beet and Carrot Salad with Goat Cheese VinaigretteAdapted from Food & Wine
4 large beets
6-8 heirloom carrots, cut into 2-3 inch pieces
4 teaspoons olive oil
Salt and pepper
1 tablespoon fresh thyme
Goat Cheese Vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon soft goat cheese
Salt and pepper
Preheat the oven to 400°F. Cut the top and bottom off of the beets and scrub them clean. Place the beets in on two sheets of aluminum foil, drizzle with 2 teaspoons olive oil and salt and pepper. Wrap the tin foil up into a package around the beets. Place in the oven and roast for 40 minutes.
Chop the carrots, toss with 2 teaspoons olive oil, salt and pepper. Spread the carrots on a baking sheet and roast for 30 minutes (put them in 10 minutes after you put the beets in!).
Allow the beets to cool slightly, then peel the skin off. I use a paper towel and just rub the skin off, so my hands keep from turning purple.
Whisk the vinaigrette ingredients together. Mix the carrots, beets, and dressing together, then stir in the fresh thyme.