3multi-colored beetsmedium, roasted and cubed (see recipe below)
1red onionsmall, peeled and sliced on a mandolin (or very thin)
1head of lettucelarge
salt and pepper
Optional: day-old bread for croutonsrecipe below
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.
Croutons: Cut the day-old bread into 1 inch cubes, drizzle with olive oil, sprinkle with sale and pepper (or herbes de Provence) and bake for 15 minutes at 300F.
Whisk together the olive oil, balsamic vinegar, mustard, salt, and pepper in a large bowl. Mix with the greens.
Add the onion, cubed beets, croutons, and goat cheese to the greens. Toss and enjoy!