Beet Salad

Needed for Consumption:

Golden beets (1/2 medium size beet per person)
Red beets (same as above)

1 shallot (based on four servings, same for below)

half lemon

salt and pepper to taste

Rosemary

Soft goat cheese

How to:

Roast red and golden beets (separately) in a quarter inch of water with a few fresh rosemary sprigs at 375 for an hour. Let beets cool and remove skin. Together, mix olive oil, shallot, lemon and salt and pepper to taste. Dice beets into 1/4 inch cubes and add half olive oil mixture to golden beets and half to red. In a measuring (1) cup, press golden beet mixture into bottom half of cup. Sprinkle/spread layer of goat cheese on beets and then press red beets to fill measuring cup. Place plate on top of measuring cup and flip over together so that the shape remains, and transfers from measuring cup to plate. Repeat separately on individual salad bowls. It might be prettier with some watercress, arugula, or sprouts but the simplicity makes it really refreshing and delicious!