I have been majorly addicted to beets lately.  Random, yes,  but I sure do love them.  For awhile I added them in my juice daily now I am into roasting them.  They are so tasty and really good for you.  They cleanse the liver and for wine lovers like me this is muy importante. 

This is a great fall salad.  The colors are just gorgeous.  You could easily roast the beets + corn and make the dressing ahead of time and then just toss everything together when ready.  I used golden beets because they were on special and looked so fresh at Earhfare but you could def substitute red beets if that is all you can find.  Goat cheese and beets always pair together so well.  This salad is a great combo of salty, creamy, crunchy, and slightly sweet.  Get ready for new your favorite salad!

{ROASTED GOLDEN BEET SALAD}

– 3 medium golden beets (peeled and diced)

-1 ear corn

-half a red onion, thinly sliced

-1/4 cup dried cranberries

– sliced almonds

-crumbled goat cheese

– arugula

Vinaigrette

– 1/4 cup good olive oil

-3-4 tablespoons red wine vinegar

-1 teaspoon Dijon mustard

– salt and pepper
*I always save and clean my old small jelly jars and use them for making dressings.  You can just put everything in and shake and then it is easy to store in your fridge.  The dressing should save up to two weeks.  Just bring to room temperature before using if you pre-make it.*

Toss beets and peeled ear of corn with olive oil and salt and pepper.   Do not dice the beets too small as they will shrink while cooking.   Roast at 350 degrees about 30 minutes or until beets are tender.  Place all ingredients in bowl and toss.  Mix vinaigrette and drizzle over salad.  Less is more with dressing.  Don’t add too much or lettuce will get soggy.