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Ingredients
  

  • 1 bunch Beets
  • large pot with lid

Vinaigrette:

  • 2 tbs olive oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey or agave
  • 1 tbsp mustard
  • salt and pepper to taste

Instructions
 

  • Wash beets, trim ends and slice in half.
  • Bring to a boil then simmer covered for about 30 minutes until tender (use fork to check tenderness, should be able to glide in and out of cooked beet easily).
  • Drain beets (or retain water and use to make "pink pasta") and let cool.
  • While cooling, prepare dressing by whisking all ingredients together in a small bowl.
  • Peel skin from beets, then chop into bite-sized pieces.
  • Toss with vinaigrette.
  • Let stand then serve
  • Serve alone or atop the baby romaine with goat cheese sprinkled on top.