Heirloom Tomato & Beet Salad with Goat Cheese Crumbles

Ingredients

• 3/4 Cup Goat Cheese Crumbles
• 3 Tablespoons Finely Chopped Fresh Parsley
• 2 Tablespoons Finely Chopped Fresh Mint Leaves
• 1/3 Cup Lightly Toasted Pine Nuts
• Extra Virgin Olive Oil
• Aged Balsamic Vinegar
• Salt & Pepper To Taste
• 2 Medium Red Beets
• 2 Medium Golden Beets
• 4 Medium to Large Heirloom Tomatoes
• 1/2 Cup Halved Cherry Tomatoes

Directions

• Preheat oven to 375 degrees, and place the beets on a foil lined baking sheet.
• Roast the beets until fork tender, about 45 minutes to an hour.
• Cool to room temperature, then peel and slice the beets.
• Arrange the beets and tomatoes on a platter, then sprinkle the goat cheese crumbles, parsley, mint, and pine nuts in top.
• Drizzle with olive oil and balsamic vinegar.
• Season liberally with salt and pepper then serve.

Recipe from italianfoodforever.com.