Beet Salad

“You’ve Got a Funny Way of Saying ‘That was delicious.'”

Beet Salad, serves 4

3 small yellow beets
3 small red beets
1 small red onion
2 cups mixed greens, chopped
4 oz. goat cheese
2-3 tbsp white wine vinegar
salt and pepper

Steam the beets 30-40 minutes, until they pierce easily with a fork.  Allow them to cool and peel the skins.  While the beets are cooking, dice the onion and toss it with the vinegar, salt and pepper then set aside.  Chop each beet color separately into ½ inch cubes and toss it with half of the onion/vinegar mixture.  Arrange a handful of mixed greens on each plate and add the beet mixtures and 1 oz. goat cheese on each mound to serve.