Roasted Beet, Apple And Goat Cheese Salad

• 1 pound. roasted, small yellow beets
• 1 cup Granny Smith apple, matchstick-cut, or 16 ripe Black Mission figs cut in half, or 4 ripe peaches, peeled and cut in slices.
• 1 pound. roasted small red beets
• 4 tablespoon Extra Virgin Olive Oil
• 2 tablespoon Red Wine Vinegar
• 1 tablespoon Balsamic vinegar
• 6 ounces of slightly aged goat cheese in a block which you can crumble.
• salt and pepper

1. Clean beets, remove root tip and cut off stem and leaves, reserving and blanching until soft. Poke the beets all over with a fork and roast in a 400u0b0 F oven until tender when poked with a paring knife, 45 minutes to 1-one half hours, depending on the beets.
2. Let stand until cool enough to handle, then peel the beets. The beets are now ready to cut into six or eight slices depending on the size. Cut the stems into 1" pieces. Set all in a bowl.
3. Whisk the oil and vinegar. Add the stems and fruit. Season with salt and pepper. Toss well. Set on a plate dividing the remaining juice. Sprinkle with the goat cheese and serve.

yellow beets, apple, red beets, olive oil, red wine vinegar, balsamic vinegar, goat cheese, salt

Taken from www.epicurious.com/recipes/member/views/roasted-beet-apple-and-goat-cheese-salad-50065548 (may not work)