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Sundara's Roasted Beet Salad with Herb Goat Cheese

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Ingredients
  

For the Goat Cheese Log:

  • 11 oz goat cheese log
  • 2 oz cream cheese
  • 4 tsp fresh chives chopped
  • 4 tsp fresh basil chopped
  • 4 tsp fresh parsley chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper

For the Salad:

  • 2 large roasted beets peeled and sliced into ¼-inch thick slices
  • 1 herb goat cheese log sliced into ¼-inch slices
  • drizzle of Balsamic Vinegar Reduction
  • 1 tbsp pine notes for garnis
  • kosher salt
  • freshly ground black pepper

Instructions
 

Prepare the Goat Cheese Log:

  • Place goat cheese and cream cheese in a mixing bowl. Fold the cheeses together by hand.
  • Add herbs, salt, and pepper, and continue to fold together until well mixed.
  • Roll the cheese between your palms to form a cylinder. Wrap tightly with clear plastic wrap and place in the refrigerator for at least 4 hours prior to serving.

Assemble the Salad:

  • Prepare the roasted beets, then peel and slice the beets ¼-inch in thickness.
  • Shingle a beet slice and alternate with a goat cheese slice.
  • When you are done shingling the beets and goat cheese, drizzle balsamic reduction over the salad and garnish with toasted pine nuts and salt and pepper.

Notes

From Energize Your Soul: Wellness Cuisine for All Seasons by Sundara (pages 77 and 86).