Beet and Goat Cheese Salad

I recently tried the beet and goat cheese salad from The Cheesecake Factory and LOVED it. I thought I would try it out for myself - switching up a few things, of course.

Beet and Goat Cheese salad//yields approx. 2 servings

- 3 large beets and beetroots
- 2 tablespoons goat cheese
- 1 tablespoon extra virgin olive oil
- a pinch of salt and pepper
- onion - optional
- slivered almonds- optional

Trim the beets, place in a pot, and cover with water. Bring the water to a boil, then reduce heat, cover with lid, and let the simmer for about 45 minutes - an hour (until tender). Rinse the beets under cold water until you are able to peel them. Peel and slice into small chunks for the salad.

Rinse the beetroots and slice length-wise and then chop up into smaller pieces. Place into sauté pan on low heat, adding extra virgin olive oil and onions. Saute until greens are tender. Add salt and pepper. Ready to plate!

Plate your greens - adding the beets, goat cheese and slivered almonds. Enjoy!