Beet & Goat Cheese Salad

* use organic ingredients

4 cups mixed greens
2 beets (red or yellow)
1/4 cup dried cranberries
1/4 cup almonds
1/4 cup goat cheese
1/2 cup balsamic vinegar reduction
4 tbsp extra virgin olive oil
1/2 tsp salt
Pepper to taste



Beets:  
In a sauce pan, steam or boil chopped and peeled beets for approximately 10-15 minutes, or until tender, set aside.

Roasted Almonds: 
Set oven to 400 ˚ F, let oven heat up for about 10 minutes, then spread 1/4 cup of almonds on a cooking sheet. Bake for about 6-10 minutes until noticeable browning. Set aside to cool. Once cooled, loosely chop with knife, chopper, or in food processor.


Balsamic Vinegar Reduction:
Pour 1/2 cup of balsamic vinegar into a saucepan. Heat up on medium heat for about 5 minutes, or until reduced by 25%.

Presentation:
Toss mixed greens with 4 tablespoons of extra virgin olive oil.
Place an even amount of lettuce on 2-4 plates.
Top lettuce with cranberries, cooked beets, chopped almonds, crumbled goat cheese, and drizzle each dish with the balsamic reduction.
Sprinkle Salt & Pepper to taste on top of each plate.


Serves 2 meals or 4 appetizers