Roasted Beet Salad with Herbed Goat Cheese Toasts

Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.

Yields: 6 Servings

Ingredients

¹⁄₂	c	Stonyfield Organic Plain Lowfat Yogurt
2	tbsp	sherry vinegar
2	tbsp	walnut oil
¹⁄₂	tsp	Dijon mustard
¹⁄₄	tsp	salt
¹⁄₈	tsp	black pepper
1	lb	medium-size golden beets (trimmed of greens and scrubbed)
1	lb	medium-size red beets (trimmed of greens and scrubbed)
1		small baguette - about 7 ounces (cut into 1-inch-thick slices)
10	c	salad greens (about one 5-ounce container)
¹⁄₂	c	candied walnuts
³⁄₄	c	Stonyfield Organic Plain Greek Lowfat Yogurt
¹⁄₂	c	crumbled goat cheese
1 ¹⁄₂	tsp	Italian seasoning

Directions

Stir together regular yogurt, vinegar, oil, mustard, salt and pepper; set aside.
Heat oven to 400°. Place beets on a large piece of aluminum foil on a baking sheet; fold foil around beets, sealing it tightly, to form a packet. Bake beets for 1 hour 15 minutes or until tender.
Arrange bread slices on a baking sheet. After beets have roasted for 1 hour, place bread slices in oven and bake at for 15 minutes or until lightly browned. Remove beets and bread slices from oven and heat broiler.
Remove beets from foil and let cool. Using a paper towel, rub skins from beets and cut into 8 to 10 wedges, each about 1/2-inch thick.
Stir together salad greens and walnuts in a bowl; toss with half of prepared dressing. In another bowl, toss beets with remaining dressing; set aside.
Stir together Stonyfield Greek yogurt, goat cheese and Italian seasoning. Spread 1 to 2 tablespoons on each bread slice and place until broiler for 1 to 2 minutes or until lightly browned.
To serve, divide salad and beets amongst 6 plates and serve with 1 or 2 goat cheese toasts.