Heart Month, Beets and Chocolate....Yum!

This was one of my favorite recipes from our presentations celebrating Heart Health this February. Enjoy!   ~ Megan

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Roasted Beet and Chocolate Salad 

Salad Ingredients
2 tbsp vegetable oil
1/4 tsp salt
1/4 tsp ground black pepper
6 small beets
10-ounces lettuce mix
1/2 cup chopped walnuts
1/2 cup crumbled goat cheese
1/3 cup thinly sliced red onion
1/4 cup cocoa nibs (optional)

• Peel the beets under running water to prevent staining.
• Pat dry with a paper towel and place on baking sheet.
• Drizzle with olive oil and turn to coat. Add pepper and salt.  
• Bake for 45 minutes at 400 F. Let cool, then slice.
• Whisk together ingredients for the vinaigrette in a bowl.
• Prepare the salad and drizzle with dressing just before being served.

Cocoa Vinaigrette Ingredients 
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 tsp unsweetened cocoa powder
1 tsp sugar
1/4 tsp salt
1/4 tsp fresh ground pepper