Red and Golden Beet Salad with Dijon Vinaigrette

My love affair with beets came relatively late in life. I'm only sorry I didn't know their tender texture and subtle sweetness much sooner. If you have someone in your life is still on the fence about beets, this may be the recipe that will help them turn the corner! 

To roast the beets, cut off stem end and wrap individually in aluminum foil. Roast on a baking sheet at 400 degrees for 1 hour, or until beets are fork-tender. When cool, slip off the outer peel (I use disposable gloves for this - beet juice stains everything it comes into contact with!).

3 tablespoons red or white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon granulated sugar
3 tablespoons oil
1 tablespoon finely chopped herbs, such as marjoram, thyme, or basil
4 medium roasted beets preferably multicolored, peeled
1/4 – 1/3 cup crumbled goat cheese
Salt
Freshly ground black pepper
2 tablespoons chopped chives or green onion ends, for serving

Allow beets to cool after roasting. Whisk together the vinegar, mustard, and sugar in a small bowl. While whisking, slowly drizzle in the oil and continue whisking until the dressing is emulsified. Whisk in the herbs. Slice, quarter, or grate the beets, depending on size. Sprinkle with goat cheese. Pour dressing over beets. Season to taste with salt and pepper. Top with chives before serving. Refrigerate if serving cold, then top with chives for serving.

Red and Golden Beet Salad with Dijon Vinaigrette

Red and Golden Beet Salad with Dijon Vinaigrette