Ingredients
2
lb medium red beets
2
teaspoons olive oil
2
tablespoons white balsamic vinegar
2
tablespoons lemon juice
1/4
teaspoon salt
1/2
teaspoon pepper
1
green or yellow apple, unpeeled, cut into large matchstick pieces
1
cup thinly sliced yellow onion
2
oz chèvre (goat) cheese, crumbled
2
teaspoons chopped fresh thyme leaves
Preparation
Heat oven to 425°F. Scrub beets, and trim tops and bottoms. Pierce all over with fork; wrap in foil. Roast 60 to 70 minutes or until very tender and tip of knife inserted in center of each beet comes out clean. Cool; peel and cut each from top to bottom into 8 wedges. Set aside.
Meanwhile, in medium bowl, beat oil, vinegar, lemon juice, salt and pepper with whisk. Add apples and onions, and toss to coat; remove apples and onions from bowl, and set aside.
Divide beets among 6 serving plates. Top with apples and onions, then with cheese and thyme leaves.
