Serves 6, as a starter

Ingredients:

4 medium (2 ½ inch diameter) golden and/or red beets, trimmed and scrubbed

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Dressing:

½ cup very thinly sliced red onion

¼ cup extra-virgin olive oil

2 Tablespoons drained capers

2 Tablespoons minced fresh chives

1 Tablespoon fresh lemon juice

6 cups (loosely packed) salad greens

1/2 cup crumbled goat cheese

 

Method:

Preheat oven to 375F.

Toss beets with olive oil in roasting pan.

Sprinkle with salt and pepper.

Cover pan with foil.

Roast beets until tender, about 50 minutes.

Let beets stand covered at room temperature for 20 minutes.

Peel beets and place in a bowl. (Use gloves to avoid having pink hands for a few days!)

Cover and chill for at least 1 hour.

 

Toss onions, oil, capers, lemon juice and chives in small bowl.

Season to taste with salt and pepper.

Thinly slice beets.

Arrange beets in concentric circles on each of 6 places. 

Mound salad atop center of beets on each plate.

Spoon onion-caper mixture over beets.

Sprinkle with salt and pepper.

Top with crumbled goat cheese.