Ingredients

Vinaigrette

2 Tbsp. sherry vinegar

6 Tbsp. extra virgin olive oil

1 tsp. minced fresh thyme leaves

2 tsp granulated sugar

1 small shallot

1 small clove garlic

½ tsp. Kosher salt

¼ tsp. freshly ground black pepper

Salad

4 medium beets (preferably heirlooms of various colors), roasted until tender

2 cups baby spinach, arugula or greens of your choice

¾ cup crumbled Feta or fresh goat cheese

1 cup cooked green beans (preferably haricots vert) blanched, trimmed, cut into ¾" lengths

¼ cup finely chopped crisp bacon

Directions

Roast beets in a 350 degree oven until tender, approximately 45 minutes. Peel beets, slice and cool.

Whisk together all of the vinaigrette ingredients in a medium sized bowl.  Toss salad greens in bowl to cover with vinaigrette. Remove greens and place on serving dish or salad bowl.  Toss beets in remaining vinaigrette and place on top of salad greens.  Layer beans on top of beets and greens.  Crumble cheese and bacon on top and serve.

Makes four first course servings

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