Beet SaladServes 6

You will have leftover vinaigrette—a very good thing have around!

2 bunches beets: beets trimmed, greens stemmed, both thoroughly washed and dried
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each salt and pepper
1/2 cup extra-virgin olive oil
1/4 medium red onion, thinly sliced
1 log (3 1/2 ounces) goat cheese, crumbled

Adjust oven rack to center position and heat oven to 400 degrees. Wrap each beet in foil and place on a small baking pan. Roast until tender 40 minutes to 1 hour, depending on beet size. When cool enough to handle, remove foil, peel (beet skins should slip right off), slice, and set aside.

Meanwhile, thinly shred washed and dried beet greens with a chef’s knife. (You should have about 6 heaping cups of greens.) Place in a large bowl.

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

When ready to serve salad, add beets, onions, and goat cheese to greens. Add 6 tablespoons of the vinaigrette; toss to coat. Adjust seasonings including additional salt, pepper, or dressing if necessary. Serve immediately.