Roasted Beets and Goat Cheese Salad



  1. In a saute pan combine 1 tbsp of butter and cook wedged beets until golden brown. Stir in the seasoning.
  2. Place the greens in a large bowl, drizzle with about 1/4 bottle of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, chopped Macadamia Nuts and goat cheese. Serve immediately.

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