Minty Beet Carrot Salad

• 12 fresh beets (2 inches each), trimmed
• 6 large carrots, thinly sliced
• 1 cup crumbled goat cheese
• 2 tablespoons minced shallot
• 1/3 cup tarragon vinegar
• 1/3 cup chopped fresh mint
• 1/4 cup olive oil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced chives

1. Line a
2. with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350u0b0 for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
3. Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
4. On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives.

fresh beets, carrots, goat cheese, shallot, tarragon vinegar, fresh mint, olive oil, sugar, salt, pepper, chives

Taken from www.tasteofhome.com/recipes/minty-beet-carrot-salad/ (may not work)