Roasted Beet and Raspberry Salad With Goat Cheese

Make ahead: The beets can be roasted and refrigerated up to 4 days in advance.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using fresh beets, position a rack in the middle of the oven and preheat to 400 degrees. Slice the stems and leaves off the beets, leaving about a half-inch of stem. Scrub the beets well, then wrap them in foil and place on a large, rimmed baking sheet. Roast for about 45 minutes, or until the beets can be easily pierced with a fork or metal skewer. Let cool until cool enough to handle, then using your fingers and a paring knife as needed, peel, trim the stems and discard both.

Step 2

In a small bowl, whisk together the oil, vinegar, shallot, honey, salt and pepper.

Step 3

Add the beets to the bowl with the dressing. Add the raspberries and toss gently to combine.

Step 4

Let sit at room temperature for at least 15 minutes and up to 1 hour.

Step 5

Toss the chopped tarragon into the salad to combine.

Step 6

Arrange 3 lettuce leaves on each serving plate, breaking the spines of the lettuce as needed so they lay nicely.

Step 7

Divide the salad evenly among the lettuce leaves, top each with goat cheese and garnish with the tarragon leaves.