Beet Salad

Its been a while since I posted a recipe. Wedding planning and cramming in all this extra work around the big day has put a damper on my pot luck excitement.

I totally stole this picture.

     I managed to get my crazy buttt to the grocery store this week and prep a bunch of healthy food for myeslf and the hubby for the week. I saw some Golden Beets at the local overpriced health food chain and grabbed them quick. Beets and goat cheese make an amazing pairing for a delicious salad and I did the following, which made for hands down, the best fall salad I have ever tasted. Serve it with a nice red wine if you wish.
I used my "chef measurements" ( I eyeballed it) and the herbs that were still growing in the garden.



4 golden beets
1/2 red onion
 Sugar
Rice wine vinegar
salt
pepper
thyme
micro basil
oregano
garlic
olive oil

for the salad:

greens... I suggest baby mixed greens, herb salad or arugula
goat cheese
some walnuts if you are feeling fancy

1. wash the beets, scrub 'em a little
2. toss them whole with some olive oil, herbs and garlic.
3. roast at 350 for 1-2 hours, just kinda check on them. They should be holding there shape but have some give when you touch them
4. Let cool slightly
5. while the beets are roasting, thinly slice onion, toss with sugar, vinegar, salt, pepper, garlic a dash of oil and more herbs.
6. When beets are cool enough to handle, remove skin, cut into desired shapes and toss with onion mixture.
7. for plating: place a bed of greens, drizzle olive oil, finishing salt & a little cracked pepper, beets and then some slices of goat cheese on top. sprinkle with walnuts if desired.
8. BAM! enjoy!