Roasted Beet and Goat Cheese Salad with Soy and White Truffle Oil Vinaigrette

Roasted Beet and Goat Cheese Salad with Soy and White Truffle Oil Vinaigrette

Yield: 24 servings.

SOY-WHITE TRUFFLE OIL VINAIGRETTE:
3⁄4 cup Kikkoman Soy Sauce
1⁄3 cup lemon juice
3 Tbsp. balsamic vinegar
3 Tbsp. white truffle oil
1 1⁄2 cups olive oil
as needed, salt and black pepper
ROASTED BEETS:
9 lb. baby beets, tops trimmed
3 cups water
3⁄4 cup olive oil
1⁄4 cup salt

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