Golden Beet Salad

Did you grow up eating beets from a can? I don't think I did. I'm not sure if that is a result of my mother not serving them to us or my refusing to eat them, but I have no recollection of eating them. And thank goodness. What you get in the can should not even be considered the same food as what you get when you buy a fresh beet and roast it yourself. I'm partial to golden beets and I've used them here in a simple salad with goat cheese. If you're only familiar with the canned variety, go to the store, purchase them fresh and experience what a beet is supposed to taste like.

Roasted Golden Beet Salad
Serves 2

4 golden beets
1 T canola oil
2 heads frisee (or two servings of your favorite lettuce)
1 oz goat cheese
1 T red wine vinegar
2 T olive oil
pinch of salt
pinch of pepper

Preheat oven to 400*

Wrap beets in tin foil with a drizzle of canola oil and roast for 45 minutes. Let cool, peel and cut each beet into six segments. Whisk together vinegar, olive oil, salt and pepper. Crumble goat cheese over lettuce and toss together with dressing and beets. Enjoy!