Chopped Summer Salad With Beets and Goat Cheese

• 3 beets (about 3/4 pound), trimmed
• 2 tablespoons granulated sugar
• 2 tablespoons tarragon vinegar
• Kosher salt to taste
• 2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste
• 8 radishes, trimmed and thinly sliced
• 12 pear or cherry tomatoes, quartered
• 1/4 small red onion, peeled and thinly sliced
• 1 scallion, trimmed and thinly sliced
• 8 romaine lettuce leaves, ribs removed, stacked and thinly sliced
• 17-ounce log goat cheese, cut into 12 slices

1. In a large saucepan, combine the beets, sugar and 1 tablespoon vinegar and cover with salted water by 1 inch.
2. Bring to a boil, lower the heat and simmer, covered, until very tender, about 45 minutes.
3. Drain and place in a bowl in the refrigerator to cool.
4. When cool, rub the skins off with your hands.
5. Discard the skins.
6. Slice the beets into 16 thin slices.
7. In a small bowl, make a vinaigrette by whisking together the mustard and remaining 1 tablespoon vinegar.
8. While whisking vigorously, slowly drizzle in the oil until incorporated.
9. Season with salt and pepper.
10. In a large bowl, toss together the radishes, tomatoes, onion, scallion and lettuce with the vinaigrette mixture and season with salt and pepper.
11. Arrange 4 beet slices in the center of a plate and season with salt and pepper.
12. Place 3 slices of goat cheese in the form of a triangle on top of the beets and top with 1/4 of the salad mixture.
13. Repeat with the remaining ingredients and serve.

beets, sugar, tarragon vinegar, kosher salt, mustard, extravirgin olive oil, freshly ground pepper, radishes, pear, red onion, scallion, goat cheese

Taken from cooking.nytimes.com/recipes/8386 (may not work)