The Chile Goat Recipe
field greens, jumpin’ good goat cheese, fire roasted green chilies, candied pecans, roasted beets, roasted tomatoes, grapefruit-agave balsamic vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Roasted Beets and Tomatoes
Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. For the tomatoes, slice them in half, drizzle with olive oil, and season with salt and pepper, then roast for about 20-30 minutes until they are soft and slightly caramelized.
- 2
Prepare the Salad
In a large bowl, add the field greens. Crumble the goat cheese over the greens. Once the beets are roasted and slightly cooled, peel the skin off and slice them into wedges. Add the sliced beets and roasted tomatoes to the bowl.
- 3
Add Chilies and Pecans
Add the fire roasted green chilies and candied pecans to the salad mixture.
- 4
Dress the Salad
Drizzle the grapefruit-agave balsamic vinaigrette over the salad and toss gently to combine all the ingredients. Adjust seasoning if needed.
- 5
Serve
Divide the salad among plates and serve immediately.
