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Roasted Beet, Orange and Goat Cheese Salad


3 medium beets
2 Tbsp canola
5 oz mixed greens or chopped frisee
4 tsp crumbled goat cheese
3 navel oranges

2 Tbsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/3 tsp each salt and pepper
1/4 c olive oil


Preheat oven to 375 degrees. Scrub and trim beets, then put each on its own piece of aluminum foil. Drizzle with canola, wrap tightly , place on a baking sheet, and roast for 1 hour. Let cool slightly, remove skins, then cut into slices and set aside. For vinaigrette: whisk vinegar, Dijon, honey, salt and pepper, then slowly whisk in oil until emulsified. Cut each orange into peeled rounds; reserving any juices and adding to vinaigrette. Toss greens with half of vinaigrette. Arrange beets and orange slices around a salad plate, place greens in the center and top with 1 tsp goat cheese, drizzle remaining vinaigrette around beets and serve. Serves 4

Cooking with Care by Amy Sokol -