Roasted Summer Vegetable Salad
4 large beets
2 large carrots, sliced
6-8 large radishes
4 ounces chevré cheese
2 tablespoons fresh thyme leaves
olive oil
salt & pepper
Preheat oven to 450 degrees.
Slice the top and bottom off of the beets and wrap them completely in
foil. Place the beets on one side of a baking
sheet. Add the carrots and radishes to
the other side of the baking sheet. Toss
with a small amount of olive oil to coat.
Roast in the oven about 20 minutes until the carrots and radishes are
browned and the beets are fork tender.
Remove from oven and let cool.
When the beets are cool, wrap them with a paper towel and
gently rub the skin off. Slice into bite
sized pieces and toss into a bowl. Add
carrots, radishes, cheese and thyme and toss lightly. Add olive oil to dress the salad and season
with salt and pepper.
Serve at room temperature.
