Ingredients:
Red and Golden Beets
8 oz Goat Cheese
Dried Tarragon
Walnut pieces
EV Olive Oil
Watercress
Salt
Preparation:
Wrap beets in aluminum foil and roast. Chill overnight. (Maybe spend a Sunday afternoon roasting so they'll be good to go for Monday dinner.) Arrange your chilled, peeled, and chunked beets on a plate (the red ones stain!) and salt. Drizzle with olive oil; top with walnuts and washed watercress leaves. Serve with dollops of goat cheese mixed with dried tarragon.
