Warm Beet Salad

I made this up entirely on my own the spring Brian and I were getting serious. I had had a maddeningly delicious beet salad in San Francisco a few years before and craved it. Then I found golden beets at Whole Foods. Then we decided to have Brian's parents up for Mother's Day and I was totally gunning for her - she was going to LOVE ME, dammit! Turns out, she loves beets so I sewed her up that day, I think.

6 medium fresh golden beets (red beets would be fine, too), topped and scrubbed

Wrap each in foil and roast at 425 for 45 minutes, or until tender. Test by inserting a knife into one of the beets.

Shut oven off and leave beets inside to keep warm until ready to assemble salad, just before you sit down. Then peel beets (take a tea towel or paper towel and rub them - the skins will slide off easily. Beware - beet juice stains horribly). Cube and toss into serving bowl.

Add 1-2 oz goat cheese and toss. Cheese will melt and coat the beets. Then toss with a mixture of balsamic vinegar and extra virgin olive oil (in equal parts) to taste. Salt & pepper and serve as quickly as possible.




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