Recipe by Chef Jacquie

• 1 roasted, quartered red beet
• 1 roasted, quartered golden beet
• 2 Tablespoons fresh, crumbled goat cheese
• 1 Tablespoon pomegranate seeds
• 1 Tablespoon Champagne vinegar
• 3 Tablespoons Extra virgin olive oil
• Salt and pepper to taste

–To Roast Beets
Preheat oven to 350 degrees.

Rub beets with olive oil and a sprinkle of salt and pepper, wrap in aluminum foil and place in oven.  Roast for 30-45 minutes, depending on size of beets. Beets are cooked when you can push a fork easily through the beet.

Remove beets from oven and allow to completely cool, peel off the outer layer and quarter.

–For Vinaigrette
In a cruet add vinegar, oil, a pinch of salt and pepper, shake vigorously. For creamy dressing add a teaspoon of Dijon mustard and stir until all smooth and creamy.

–To Make the Salad
In a bowl add greens and 2 Tablespoons of vinaigrette, toss until leaves are coated.

To serve roasted beets, place on a decorative serving plate crumble goat cheese, add dressed field greens, sprinkle with pomegranates seeds and drizzle with remaining champagne vinaigrette.