Beet and Goat Cheese Salad

Ingredients

• 1 ½ pounds (3 medium) red beets
• 1 ½ pounds (3 medium) yellow beets (red beets may be substituted)
• 1 tablespoon plus 1 teaspoon olive oil
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons aged balsamic vinegar
• 4 ounces fresh soft goat cheese
• Fleur de sel
• Four-Pepper Mix or freshly ground black pepper
• 12 nasturtium leaves, optional

Serves 6

Preparation

1. Preheat the oven to 350 degrees. Rinse the beets and pat dry. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes. While still warm, cool, peel the beets and cut into wedges. In a large bowl, toss them with extra-virgin olive oil and vinegar.
2. Scoop the goat cheese into the middle of a large serving platter. Arrange the beets and their dressing on top and around the cheese. Sprinkle with fleur de sel and four-pepper mix to taste. If you choose, garnish with nasturtium leaves.

• Nasturtium leaves are $6 an ounce at bluemoonacres.net.
• Four-Pepper Mix is $15 for 3 ounces at le-sanctuaire.com.

About 1 hour 45 minutes