Jill Ruschulte from Greenup Cafe 

Just click "read more" to get the recipe for the Roasted Beet and Goat Cheese Salad that Jill shared with us!

Roasted Beet and Goat Cheese Salad

serves 4 people

Balsamic Vinaigrette

¼ C Balsamic

1 C Canola Oil

1 t sugar

In a bowl mix together balsamic and sugar. Add oil in a slow steady stream while mixing continuously.

Roasted Beets

12 beets about golf ball size

¾ C orange juice

¼ C water

½ t salt

Preheat oven to 350 degrees. Wash and peel beets. Place in an ovenproof dish along with the orange juice and water. Cover dish with tin foil. Roast for 25 minutes. Pull back foil; take care not to burn yourself on the steam. Insert a toothpick into a beet to check for doneness. There should be no resistance. Allow beets to cool.

Cut a flat spot on the bottom so the beets will sit without rolling. Scoop center of beet out with a melon baller. Save the scooped out sections.

Goat Cheese

6 oz. goat cheese

1/8 C cream

1 T chopped chives

1t chopped rosemary

Mix all ingredients together till smooth. Place in a piping bag with a medium size star tip.

Assembling salad

Fill beets with goat cheese. Place in oven to warm slightly.

Toss your favorite greens with balsamic vinaigrette and scooped out sections of beets. Season with salt and pepper to taste.

Place greens on plates and top each serving with three beets