Golden Beet And Mixed Green Salad

• 3 golden beets
• 2 (10 ounce) bags mixed baby greens
• 1 large tomatoes
• 1 cup peach preserves
• 2 tablespoons extra virgin olive oil
• 3 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• cracked black pepper

1. Rinse and peel the beets preferably with a vegetable peeler. Slice the beets and place them in a pot. Fill the pot with water until the beets are just covered. Bring to a boil until fork tender but maintaining a slight firmness. Approx. 15-20 minutes. Let beets cool. Slice into half moons or quarters.
2. Next, rinse a large tomato and slice into rounds or quarter slices and set aside.
3. Spoon 1/2 cup of peach preserves into a microwaveable dish. Warm for 12 seconds. Stir. Remove dish from microwave.
4. Add salt, pepper, balsamic vinegar and whisk while drizzling in olive oil. Tip: The whisking method is used to emulsify, which evenly combines ingredients that contain an oil and a vinegar. Chill until ready to serve. If dressing settles too long it begins to separate. If this happens, whisk again before serving.
5. Place mixed greens into a salad bowl along with beets, and tomatoes.
6. Gently toss ingredients together and divide upon plates. Tip: Never dress a salad before service time. This ensures crisp greens instead of a soggy ensemble.
7. Dress each serving conservatively but do not over dress. Enjoy!

golden beets, baby greens, tomatoes, preserves, extra virgin olive oil, balsamic vinegar, salt, cracked black pepper

Taken from www.food.com/recipe/golden-beet-and-mixed-green-salad-519175 (may not work)