Roasted Beet Salad

Roasted Beet Salad 1 butternut squash roasted and cooled (see note) 4 medium roasted beets 4 ounces crumbled goat cheese about 1/2 a cup 1/2 cup pecan pieces see note 6 cups mixed salad greens balsamic dressing served on the side Toss all of the ingredients together and serve with the dressing on the side. Notes This salad serves two people as an entree, four people as hearty side, and eight people when there many sides. To roast the squash, peel, take out the seeds, and cut into 1 inch pieces. Toss with 1 TBSP olive oil, a little salt and pepper, and spread over an aluminum foil lined baking sheet. Bake for 50 minutes at 350 degrees.