Golden Beets With Goat Cheese

• 2 bunches Golden Beets (or Red)
• 4 ounces, weight Crumbled Goat Cheese
• 3 cloves Garlic, Crushed
• 1/4 cups Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1 pinch Sea Salt
• 1 dash Cracked Pepper

1. Cut tops and roots off beets and scrub well. Put all beets into a big pot of boiling water and boil for 3o to 60 minutes depending on the size of the beets. Large beets take about 60 minutes, small beets can be done in as little as 30 minutes. Make sure you add more water if you are using large beets, because it will evaporate. Check for doneness with a fork. Fork should easily push into beets.
2. Drain beets and rinse under cool water while slipping off the skins.
3. Place in the fridge while you make the dressing.
4. Dressing:
5. Whisk olive oil, balsamic vinegar, crushed garlic, salt and pepper in a bowl until combined.
6. Sliced beets into bite-sized pieces and pour dressing over the top. Toss to coat completely.
7. Right before serving, pour crumbled goat cheese over the top and serve.
8. I break this down into individual servings and make a smaller portion of the dressing each night. We have this as an after-dinner salad. Enjoy!

golden beets, goat cheese, garlic, ubc, balsamic vinegar, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/golden-beets-with-goat-cheese/ (may not work)