Beet Salad With Goat Cheese
Ingredients
- 8 ounces beets, cooked and drained
- 2 tablespoons olive oil
- 1 12 teaspoons balsamic vinegar
- 1 teaspoon lemon juice
- kosher salt
- freshly cracked black pepper
- 2 ounces crumbled goat cheese
- 6 leaves mint, cut in chiffonade
Directions
Grate the beets in a food processor or on a box grater.Squeeze to remove most of the liquid.
Combine dry beet shreds with oil, vinegar, lemon juice, salt, and pepper.
Top with goat cheese and mint.