Gourmet Roasted Beet and Saint-Maure Goat Cheese Salad with Forest Flower Honey

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Ingredients for the Beets:

• 1 bunch (approx. 6-8) Baby Beetroots: Wash well, trim stems (leave about an inch).

• 1 tbsp Olive Oil

• 1/2 tsp Salt

• 1/4 tsp Freshly Ground Black Pepper

For the Salad Assembly (as seen in the picture):

• 1 cup Mixed Salad Greens: (Such as baby spinach, arugula, or mesclun).

• 2 oz. Goat Cheese: (As you can see, the picture uses ash-ripened logs like the Saint-Maure shown in the background basket, which you can slice or crumble).

• 1/4 cup Mixed Microgreens: (Such as micro arugula, micro kale, or amaranth for the red color seen in the plate).

• 2 tbsp Sauce/Dressing (Optional): Small dollops of sauce are visible in the picture; you can use a white creamy dressing (like a garlic aioli or a light yogurt dressing) and a darker, thicker sauce (like a beetroot-balsamic reduction).

Instructions:

1. Roast the Beets: Preheat oven to 400°F (200°C). Tightly wrap the washed, trimmed baby beetroots individually or in a single foil packet, drizzling with olive oil, salt, and pepper before sealing. Roast on a baking sheet for 35-45 minutes, or until tender (a fork should pierce them easily).

2. Cool and Peel: Let the beets cool until you can handle them. While still warm, gently rub the skins off with a paper towel; they should slide right off.

3. Slice: Halve or quarter the roasted baby beetroots.

4. Assemble the Salad (as seen in the image):

• Place a handful of mixed greens on the dark plate.

• Top with the roasted, sliced baby beetroots.

• Arrange the goat cheese slices (or crumbles) over the beets and greens.

• Garnish with the microgreens for a delicate finish and color contrast.

• Drizzle lightly with your chosen dressing, and if you'd like to match the picture, create small, artistic dollops of sauce around the main salad.