3multi-colored beetsmedium, roasted and cubed (see recipe below)
1/2red onionpeeled and sliced on a mandolin (or very thin)
1head of lettucelarge
salt and pepper
Roasted beets: If you are roasting your own beets, trim the stem, drizzle with olive oil, wrap in foil, and bake at 400 for 35-55 minutes, depending on the size of the beets*. Then allow to cool and peel.
Whisk together the olive oil, balsamic vinegar, mustard, salt, and pepper in a large bowl. Mix with the greens.
Add the onion, cubed beets, and goat cheese to the greens. Toss and enjoy!
*You can check the done-ness of the beets by carefully opening the foil parcel and piercing them with a fork or knife. If it pierces easily, they are ready. You do not want the beets to be mushy, but you want them to be tender.You can peel your beets before or after you roast them. I prefer to peel them after because the peel slides right off.Different colors of beets each have a different taste and sweetness. The golden beets have a more mild and less sweet flavor than the pink & red beets. Feel free to use a combination of different colored beets. However, I prefer to not only use red beets.