Roasted Beet Salad


Roasted Beets
5 ea. topped and washed

1/2 cup champagne vinegar

1ea. bunch hearty herbs (rosemary, sage, thyme)

1ea. EVOO, salt, pepper

Season beets with EVOO, salt, pepper in a mixing bowl. Transfer to oven proof pan, add vinegar, garlic, herbs and cover with aluminium foil. Roast in oven at 350 degrees until tender--about 2 hours. Let cool slightly, peel with towel; skin should rub right off. They will peel better while still warm. When completely cool, cut to desired size. 


Pickled Red Onions
3 1/2 lb red onions, peeled, sliced thin

30 oz red wine vinegar

15 oz red wine

8 oz sugar

2 oz salt

Combine the sliced onions and the salt, let drain for 1 hour. Combine vinegar, wine, sugar in a saucepan and bring to a boil. Rinse onions well and pour hot liquid over onions, let cool to room temperature naturally on the counter. Then place in the fridge for at least overnight before using.


To Assemble
Place diced beets, sliced fresh peach, sliced cherry tomatoes in a mixing bowl, season with EVOO, pickling liquid from red onions, salt and pepper. Place washed farm greens in bottom of salad bowl. Top with sliced of pickled red onion and finish with crumbled goat cheese.