The ingredient list is pretty simple: baby beets, goat cheese, toasted pumpkin seeds and if you really want to gild the lily, add a sprinkling of Truffle Salt over the salad.
My good friend Linda brought some roasted winter vegetables to my house as part of a dinner party one night and she had sprinkled the vegetables with Truffle Salt after they were roasted. They were delicious!. I couldn't believe how much flavor this finishing salt added to the vegetables. Unbelievable. My sister bought a jar of Truffle Salt on a recent shopping trip and we thought it might be a tasty addition to this salad. It was. :)
OK...back to the beet salad.
I cleaned and scrubbed the beets, placed them in a foil pouch, sprinkled with extra virgin olive oil, and roasted in a 400F oven for 1 hour and 15 minutes. Pretty simple. While the beets were roasting, I placed about a cup of pumpkin seeds on a baking sheet and put in the same oven and roasted for 15 minutes, keeping a close eye on the pumpkin seeds because they can go from perfectly roasted to burnt to a crisp in seconds.
I then peeled the beets...(a rather messy job, but so worth it :)
...thinly sliced them, sprinkled some goat cheese over the beets, scattered the toasted pumpkin seeds over the top, topped with a little extra virgin olive oil and pinch of Truffle Salt (a little goes a long way) and voila...Baby Beet Salad with Goat Cheese, Toasted Pumpkin Seeds and Truffle Salt!