Roasted Beet & Goat Cheese Salad

1 beet (for single recipe) 2 beets (for leftovers)

1 or 2 servings of green beans

2-3 cloves roasted garlic – consider buying a jar to have on hand

Parsley

Oil

White or apple cider vinegar

Salt and pepper

1-2 ozs. goat cheese crumbles

Scour the beets under warm water to clean and coat with oil.  Wrap the beets in aluminum foil and bake in the oven until fork tender, about 45-60 minutes.  Remove from oven and cool slightly. Peel the skin off the beet(s). You will want to where plastic gloves to prevent your hands from staining while you are peeling the beets.

Blanch the green beans in boiling water for 2-3 minutes then remove from heat, cool with cold water and drain.  Set aside.

Slice or cube the beet(s). Add the green beans. Smash the roasted garlic with the back of a knife and add to the beets and green beans. Add the remaining ingredients and mix together, and top with goat cheese crumbles