Beet Salad

Ingredients

• 2-3 lbs of mixed color beets

• Vinaigrette dressing of your choice

• 2 oz. goat cheese

• Lettuce leaves, preferably butterhead

• 1 navel orange, peeled and sectioned

Preparation

Roast or grill beets until tender. Peel while still warm and slice into rounds. To prevent bleeding, put each color in a separate bowl and pour some vinaigrette over each and let marinate for at least an hour.

Line serving platter with lettuce leaves, arrange beet rounds on lettuce with orange sections interspersed. Top with goat cheese and drizzle with more vinaigrette if desired.

Even people who don’t like beets like this one! You can use fresh raspberries in place of orange.

Recipe courtesy Joel Rosen