6 Large Beets (vary the colors for a beautiful salad – golden, red, white)
8 Ounces Crumbled Goat Cheese
3 – 4 Cups Washed Spring Greens or Salad Greens of your preference
3 Teaspoons Champagne or White Wine Vinegar
3 Teaspoons Fresh Squeezed Lemon Juice
3 Teaspoons Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Pepper
2 Tablespoons Balsamic Vinegar Reduction
Preheat oven to 400 degrees. Wash and wrap each beet in aluminum foil. Set in a roasting pan lined with aluminum foil. Roast for one hour.
While beets are roasting, whisk together vinegar, lemon juice, olive oil, salt and pepper in a small bowl. Toss together with the greens and arrange on a serving platter. Set aside.
After one hour, remove the beets from oven and check with a fork for doneness. If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil for 15 – 20 minutes. Open the foil and cool for five more minutes. Peel and slice the beets into 1/4 inch rounds. Arrange beets on the platter, atop the greens. Crumble goat cheese on top of the beets and drizzle with balsamic reduction. Serve warm.
*Balsamic reduction can be purchased in high-end grocery stores, or you can make your own by reducing balsamic vinegar yourself. Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat. When the liquid thickens to the consistency of molasses (1/5 the original volume), remove from the heat to cool. This glaze is delicious over roasted beets, salads, breads and many other foods.