Roasted Beet and Goat Cheese Salad w/ Balsamic Vinaigrette

2 to 3 medium red or golden beets

1/3 cup olive oil SAVE $

3 tablespoons balsamic vinegar SAVE $

4 cups spring salad mix, spinach leaves, or herbed salad mix

4 oz goat cheese, crumbled

Salt and pepper to taste

Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment. Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.

Remove beets from oven; allow to cool slightly.

In small bowl, whisk together the remaining olive oil and balsamic vinegar. Remove the skin of the beets and discard. Dice beets into bite-sized pieces.

Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles. Drizzle with balsamic dressing. Season to taste with salt and pepper.

Copper Penny Salad

2 pounds carrots, sliced (or 3 - 4 cans of carrots/drained well)

1 stalk celery, chopped

1 green bell pepper, chopped

1 onion, chopped

1 (10.75 ounce) can condensed tomato soup

1/3 cup vegetable oil

1/2 cup distilled white vinegar

 2/3 cup white sugar

Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.

In a mixing bowl combine the celery, green pepper, carrots and onion.

Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated.

 

Marinate this salad overnight before serving.