1 pound beets
1 tablespoon olive oil
1 tablespoon raspberry vinegar
Salt and freshly ground black pepper
FOR THE SALAD GREENS:
10 cups salad greens, washed, dried and torn into bite-size pieces
4 1/2 tablespoons high-quality olive oil
1 tablespoon white wine vinegar
1/8 teaspoon table salt
1 teaspoon minced chives
5 ounces fresh goat cheese, crumbled
Minced fresh chives for garnish
Directions
For the beets: Heat the oven to 425 degrees. Peel the beets, cut them into 1-inch chunks, and toss with the oil. Place the beets in a roasting pan and tightly cover with foil. Roast 20 minutes; remove the foil, toss and roast, uncovered, an additional 10 to 20 minutes or until tender. Allow the beets to cool to room temperature. Toss with the vinegar and salt and pepper, to taste.
For the salad greens: Place the greens in a large salad bowl. Whisk together the oil, vinegar, salt and minced chives. Toss the greens with half the dressing until well-mixed. Add more dressing to taste.
To serve: Arrange the dressed greens on serving plates, top with the beets, sprinkle with goat cheese, additional salt and pepper, to taste and the minced chives.
Makes 4 servings
