Inspired by NYT Cooking

2 teaspoons balsamic vinegar
Salt to taste
½ teaspoon Dijon mustard
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar or sherry vinegar
Full share Veggie Box beets (about 4 medium), roasted
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh tarragon, chives, parsley or a combination
1 tablespoon pine nuts, lightly toasted
1 bag Veggie Box spinach and/or Veggie Box mini lettuce heads

2 teaspoons balsamic vinegar 1 tablespoon red wine vinegar or sherry vinegar 2 ounces goat cheese, crumbled 2 tablespoons chopped fresh tarragon, chives, parsley or a combination 1 tablespoon pine nuts, lightly toasted 1 bag Veggie Box spinach and/or Veggie Box mini lettuce heads

Step 1
Make the dressing. In a small bowl or measuring cup combine the vinegars and salt to taste. Whisk in the mustard and the olive oil. Set aside.

Step 2
Toss the spinach and/or lettuce with 3 tablespoons of the dressing. Line a platter or individual plates.

Step 3
Skin the beets and cut in half lengthwise (stem to root), then slice into thin half moons. Place the sliced halves on top of the salad greens and fan them out. Drizzle on the remaining dressing and sprinkle on the herbs. Top each fan of beets with crumbled goat cheese and pine nuts, and serve.

This recipe is flexible, have fun and use what you have! Use parmesan or feta, or your preferred cheese. Try toasted walnuts or sunflower seeds in place of pine nuts. Use your favorite pre-made salad dressing to save time.