Organic Beet Salad

Use as many organic ingredients you can find for optimum flavor.

Serves 4-6

Roasted Beets:

2 pounds mixed organic red and golden beets
4-6 ounces winter organic mesculin mix or other European organic salad mix
6 ounces of Bucheron or other aged goat cheese, room temperature
2-4 tablespoons of olive oil

Champagne Vinaigrette:

2 tablespoons of champagne vinegar
1 tablespoon of finely chopped organic shallots
1/4 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup of extra virgin olive oil

Preheat oven to 400º

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap individually in tin foil and roast until tender about 1 – 1 1/2 hours depending on size.

Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified.

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in Ľ of vinaigrette dressing and season with salt and pepper. Let stand 30 minutes.

Toss lettuce in remaining vinaigrette. Top with roasted beets and goat cheese.