Beet And Goat Cheese Salad

• 4 medium beets, about 1 1/2 pounds
• 2 tablespoons extra virgin olive oil, more as necessary
• 4 to 6 cups mesclun or other greens, trimmed, washed and dried
• Salt and pepper
• 2 tablespoons sherry or balsamic vinegar, or to taste
• 1/2 teaspoon minced fresh tarragon or 1/4 teaspoon dried
• 8 ounces goat cheese

1. Peel, rinse, and quarter or slice beets.
2. Place in a small saucepan with 1/2 cup water and the olive oil.
3. Cook at a moderate boil, covered, until beets are tender, about 20 minutes.
4. Add more water if pan dries out during cooking.
5. When beets are done, uncover, raise heat to high, and cook until liquid is reduced to about 1/4 cup, then cool.
6. Arrange greens on a platter.
7. If beets are quartered, cut into small chunks.
8. Combine cooking liquid of beets with salt, pepper, vinegar and tarragon.
9. Taste, and add a little more olive oil or vinegar if necessary: mixture should be sharp.
10. Put beets on greens and cheese on top, or alternate cheese and beets.
11. Drizzle dressing over all, and serve.

beets, extra virgin olive oil, other greens, salt, sherry, tarragon, goat cheese

Taken from cooking.nytimes.com/recipes/10937 (may not work)