Beet Salad

• 1 red beet
• 1 yellow beet
• Splash sherry vinegar
• Splash extra-virgin olive oil
• 1 teaspoon chopped shallots
• 1 teaspoon chopped parsley leaves
• Salt and freshly ground black pepper
• 1 -ounce crumbled goat cheese
• 1/8 th Granny Smith apple, julienned
• 15 to 20 toasted pine nuts

1. Preheat the oven to 325 degrees F.
2. Peel the beets and add them to a small pan with a little water.
3. Cover the pan with a lid and roast until tender, about 1 hour.
4. Remove the beets from the oven and when cool enough to handle, cut them into small wedges.
5. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil.
6. Stir in the chopped shallots and chopped parsley.
7. Season with salt and pepper, to taste.
8. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
9. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
10. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

red beet, yellow beet, sherry vinegar, extravirgin olive oil, shallots, parsley, salt, goat cheese, apple, nuts

Taken from www.foodnetwork.com/recipes/beet-salad-recipe4.html (may not work)