Franklin Beckers Little Beet Salad

• 1 bunch baby golden beets
• 1 bunch baby red beets
• 1 bunch baby candy striped beets, raw and sliced thin
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 4 ounces fresh goat cheese
• 3 tablespoons sunflower seeds, toasted
• 2 teaspoons Maldon sea salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon parsley leaves
• 1 tablespoon dill
• 1 tablespoon mint leaves
• 1 tablespoon Chervil
• 1 teaspoon lemon zest
• 1 teaspoon orange zest
• 1 tablespoon olive oil

1. Toss the yellow and red beets separately with olive oil, salt and pepper and wrap in tin foil in a 350 degree oven.
2. Cook till fork-tender, approximately 30 minutes.
3. Remove from oven and peel the beets while still hot under cool running water.
4. Quarter the beets and toss the in olive oil, sherry vinegar, honey and mustard.
5. Marinate for 1 hour.
6. Peel and slice the remaining raw candy-striped beets on a mandolin thinly.
7. Mix the gremolata ingredients together and toss with all of the beets.
8. Adjust seasoning and place on plate.
9. Add goat cheese and serve.

baby golden beets, baby red beets, beets, salt, olive oil, sherry vinegar, honey, mustard, goat cheese, sunflower seeds, salt, cayenne pepper, parsley, dill, mint leaves, chervil, lemon zest, orange zest, olive oil

Taken from www.foodrepublic.com/recipes/franklin-beckers-little-beet-salad-recipe/ (may not work)