Fall Beet Salad

• 3 golden beets
• 3 red beets
• 1 cup white wine
• 2 cloves garlic, smashed
• 1 bunch swiss chard, stems removed, chopped
• 1 onion, julienne
• 1 shallot, minced
• 1 orange
• 2 tablespoons honey
• 2 tablespoons dried thyme
• 1 cup champagne vinegar
• 3 cups olive oil + a little more for roasting the beets
• 1/2 cup pecan pieces, toasted
• 1/4 cup fresh goat cheese, such as chevre

1. Preheat oven to 400. Place beets in a roasting pan with wine, a little bit of water, and garlic cloves. Cover with aluminum foil and cook until tender, about one hour. Once beets are done cooking, remove from oven and peel skin off while still hot. Cut into small pieces and cool.
2. Caramelize onions in a saute pan over medium high heat. Cook until they are a golden brown color and add swiss chard. Continue cooking for about 4 - 5 minutes more, or until greens have wilted. Season with a little salt and pepper. Cool
3. To make the dressing, whisk orange juice, champagne vinegar, honey, thyme, and salt and pepper together. Slowly emulsify in the olive oil.
4. Before serving, mix the beets, onions and chard mixture, dressing, pecans, and goat cheese together. Serve at room temperature.

golden beets, red beets, white wine, garlic, swiss chard, onion, shallot, orange, honey, thyme, champagne vinegar, olive oil , pecan, fresh goat cheese

Taken from food52.com/recipes/14251-fall-beet-salad (may not work)