Beet and Goat Cheese Salad with Egg is served on a bed of Spring Mix Salad, then sprinkled with Goat Cheese, Hazelnuts, and finally drizzled with Honey Balsamic Vinaigrette. It is simple, healthy, hearty and delicious!
Add 2 pressed garlic cloves, 1 Tbsp mustard, 1 tsp salt, 1 tsp pepper, 1 tsp honey, and 3 tbsp balsamic vinegar to a bowl and whisk together. While continuing to whisk, drizzle the olive oil until all oil is added and the dressing is thickened. If the dressing is too thick, add 1 tsp of water at a time and whisk until desired consistency.
Spread 1/2 lb of spring mix baby leaves on a large platter. Top with beet wedges, then add crumbled goat cheese, chopped roasted hazelnuts, and the egg wedges. Drizzle with some dressing.
Cook about 6-7 eggs at a time in a small sauce pan. Add enough water to cover the eggs and bring to a boil over hight heat. Then turn the heat to low-medium, set a timer for 3 -4 minutes (depending on your preference of how "soft" you would like it) and cook it until the timer goes off. Then drain the water and fill the sauce pan with cold running water. Start peeling as soon as the eggs are cool enough to handle.
Fill the insert pot with 1 cup water. Set the steamer basket on top and add 6-7 refrigerated eggs. Lock the lid in place and set the steam valve to "SEAL". Pressure cook on "Manual", "Low Pressure" for 3 minutes, then allow to sit for additional 3 minutes. Turn off Instant Pot. Turn the steam valve and release pressure. Remove eggs and add them into some cold running water.
Wrap thoroughly cleaned/scrubbed beets with foil and place on baking sheet. Bake for 1 hour at 350F. Pierce the largest beet with a skewer, if it goes in easy, remove the beets from the oven, and allow to cool. If the beets are still too firm, return to the oven and bake for another 10-15 minutes or until the beats are easily pierced with a skewer.
Use gloved hands to rub the skin off the beets.
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