Beet and Goat Cheese Salad

• 1 1/2 pounds (3 medium) red beets
• 1 1/2 pounds (3 medium) yellow beets (red beets may be substituted)
• 1 tablespoon plus 1 teaspoon olive oil
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons aged balsamic vinegar
• 4 ounces fresh soft goat cheese
• Fleur de sel
• Four-Pepper Mix or freshly ground black pepper
• 12 nasturtium leaves, optional

1. Preheat the oven to 350 degrees.
2. Rinse the beets and pat dry.
3. Brush with olive oil, sprinkle with salt and wrap individually in aluminum foil.
4. Place on a rimmed baking sheet and cook until fork-tender, 75 to 90 minutes.
5. While still warm, cool, peel the beets and cut into wedges.
6. In a large bowl, toss them with extra-virgin olive oil and vinegar.
7. Scoop the goat cheese into the middle of a large serving platter.
8. Arrange the beets and their dressing on top and around the cheese.
9. Sprinkle with fleur de sel and four-pepper mix to taste.
10. If you choose, garnish with nasturtium leaves.

red beets, yellow beets, olive oil, kosher salt, extravirgin olive oil, aged balsamic vinegar, fresh soft goat cheese, pepper, nasturtium leaves

Taken from cooking.nytimes.com/recipes/8852 (may not work)