Roasted Beet Salad with Vinaigrette
serves 6-8
adapted from Barefoot Contessa Foolproof

8 medium beets, a mix of red, Golden and ciogga if you can find them, greens removed and scrubbed
1/2 cup balsamic vinegar (white balsamic and sherry vinegar are also good)
1/2 cup olive oil
2 tsp dijon mustard
kosher salt
freshly ground black pepper
4 oz greens such as red and green lettuce, arugula or mesclun mix
4 oz soft goat cheese, such as Vermont Creamery chevre (it’s my favorite and readily available at the supermarket)

Preheat the oven to 400°. Wrap each beet individually in aluminum foil, tightly sealing the edges. Place on a rimmed baking sheet with some space around each beet packet. Bake for 45 minutes to one hour, until beets are tender. Test by inserting a knife into a beet. Unwrap the beets and set aside for 10 minutes or until beets are still warm but cool enough to handle. Peel beets using a paring knife. If you are using different colored beets, keep them separate so the colors don’t bleed.

While the beets are cooling, prepare the vinaigrette. Whisk together vinegar, oil, mustard, 1 teaspoon salt and 1 teaspoon pepper. Once you’ve peeled the beets and they are still warm, cut into small wedges and place into a mixing bowl. If you are using different colored beets, use a separate bowl for each color to prevent bleeding. Toss the warm beets with several tablespoons of vinaigrette so they absorb the vinaigrette. Taste for seasoning and add more salt and pepper if necessary.

In a large bowl, toss salad greens with vinaigrette. You can either serve the salad on a large platter or individual plates. Either way, place greens at the bottom of serving vessel and arrange the beets on top. Crumble goat cheese over the beets and drizzle with more vinaigrette, if desired. Sprinkle with salt and pepper.

Kim G. adds pepitas, toasted almond slivers or pine nuts and also sometimes fresh blueberries and or a dried berry mix-So good, one of my favs!

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