Roasted Beet, Walnut And Goat Cheese Salad - cooking recipe

Ingredients

16 None baby (or 8 large) beets, washed and trimmed
8 slices baguette
1 head radicchio
1 bunch watercress
1/2 cup walnuts, toasted
8.5 oz goat cheese
None None Dressing
1/2 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup extra virgin olive oil or walnut oil

Preparation

Preheat oven to 350\u00b0F.
Wrap beets in foil, place on a baking tray and roast for 25 mins, or until tender. Peel.
To make croutons, drizzle baguette slices with a little olive oil, place on a baking tray and bake for 8 mins, or until crisp and golden.
Distribute radicchio and watercress between 4 serving plates. Arrange 4 baby beets, walnuts and goat cheese on top.
To make the dressing, bring balsamic vinegar and brown sugar to a boil, stirring to dissolve sugar. Reduce heat and simmer for 5 mins, or until slightly thickened and syrupy. Whisk in oil then drizzle dressing over salad. Serve with croutons on the side.