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.