Beet Salad Recipe

I'm pretty into beets right now.

It started at the grocery store when I encountered my first yellow beet salad in the deli aisle. Did you know they made yellow beets? Much like discovering Jessica Alba was pregnant way after the trend broke, I am sure this is nothing new to anyone (except me).

In honor of this newfangled favorite food of mine, I’ve included a simple, spring beet salad.

Ingredients
4 large yellow beets
1 large shallot
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon fresh, minced rosemary and thyme
1/4 cup goat cheese

Directions
Put the yellow beets in a shallow, ceramic roasting pan and add a small amount of water. Cover with aluminum foil and bake at 350 for 45 minutes. The beets will be slightly soft but still firm. Remove from the oven; remove foil and let the beets cool. When cool, peel and cut into 1/2" cubes.
Put the beets in a big bowl. Mix in the remaining ingredients and serve.

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