Ingredients

For the salad:

• 4 baby yellow beets, stems trimmed off (2 medium sized beets can be substituted)
• 4 baby red beets, stems trimmed off
• 2 tablespoons extra-virgin olive oil
• 1 stalk celery thinly sliced
• 4 cups Spring Greens Mixture
• 1/4 pound goat cheese

For the dressing:

• 2 tablespoons olive oil
• ¼ cup rice wine vinegar
• ½ teaspoon thyme
• ½ teaspoon tarragon
• Pinch of garlic powder (or ½ clove smashed and finely minced)
• Pinch salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

Place the beets in a baking pan, drizzle with the oil. Bake for about 30-40 minutes, or until tender when pierced with a knife.

While the beets are roasting, make the dressing:

Add oil, vinegar, thyme, tarragon, garlic powder, salt and pepper to a bowl. Whisk until thoroughly mixed. Let rest for at least 15 minutes.

When cool enough to handle, peel the beets, and thinly slice them half (If using larger beets, then slice in to wedges). In a large bowl, toss the greens and celery with the ¾ of the dressing and distribute over four chilled plates. Arrange the beets on top with dollops of the goat cheese. Drizzle each plate with the remaining dressing.