Mini Beet and Goat Cheese Salads

Ingredients

• 4 medium beets
• 1/4 cup goat cheese
• A small handful of micro-greens or herbs (tarragon, parsley or dill work well)
• 1 tablespoon oil of your choice
• 1 teaspoon cider vinegar or a squeeze of lemon juice
• Oil to toss beets
• Salt

Instructions

1. Wash beets well then slice as thin as possible. Toss beets in oil and lay in a single layer on a baking sheet. Bake at 350 degrees for 10 minutes, flip beets over and bake for another 7-10 minutes. Watch beets carefully so that they don’t burn.
2. Reduce heat to 220 degrees and continue to bake until they are almost crispy, between 1 1/2- 2 hours. Remove from oven, toss with salt and set aside to cool.
3. Just before serving whisk together oil and vinegar and lightly coat micro-greens or herbs with the dressing.
4. Top each beet chip with a ball of goat cheese and a few greens.
5. Arrange on a plate to serve.