Roasted beet salad with goat cheese

It seems that beets are the tomatoes of the winter to me. In summer usually I can't resist tomatoes, and now it is the same with beet. Specially, since I discovered the tonda di Chioggia by accident, though now when I do look for it, I can't find. Anyway, I still had one in the fridge and I decided to combine it with the common beet in a salad. I served the roasted beet among pistachio crusted fresh goat cheese and a light pear vinegar and mint oil dressing with fresh pear.


Ingredients:
4 beets
1 pear
35 ml pear vinegar
35 ml mint oil
35 ml olive oil
olive oil for roasting the beets
salt, pepper


Preheat oven to 200°C. Sprinkle the beets with olive oil, salt, pepper add a bay leaf if you like, wrap in foil and bake for 50-60 minutes. Let them cool in the foil. For the dressing dice peeled pear in small cubes and mix the vinegar and the oils. Slice the beet with the help of a mandoline, season, sprinkle the dressing over it and serve among goat cheese.