• 1 bunch of heirloom beets (6 med)
  • 2 Tbsp shallots, chopped finely
  • ¼ cup aged sherry vinegar
  • ½ cup extra virgin olive oil
  • salt & pepper to taste
  • 2 Tbsp chopped fresh herbs (tarragon, chervil, parsley, chives), plus garnish
  • ½ lb mesclun (arugula, baby lettuces, mizuna)
  • 6 oz fresh goat cheese (Fifth Town Plain Jane Chèvre)

Remove tops from beets & scrub clean. Boil beets in two pots of salted water, separating light coloured ones from dark ones so colours don’t bleed. Simmer for 30-45 mins until tender. While beets cook, combine shallots & sherry vinegar in a bowl, allow to sit for 10-15 mins. Whisk in olive oil, season with salt & pepper. Add chopped herbs. Drain the beets & when cool, peel. While warm, slice & toss beets with half of the vinaigrette.

Arrange greens on each plate, place marinated beets on top, and crumble goat cheese over top. Drizzle more vinaigrette over salad and garnish with herbs.