This weekend at the farmer’s market the beets were fresh from the ground, salad greens were still plentiful and the local dairy farm had some amazing goat cheeses, so there were the basics for a lovely Fall Beet Salad!
44 small beets- cleaned and cooked handfuls mixed
1 package of salad greens
2 oz ripe pear- peeled and cored
2 tbsp crumbled goat cheese
Chop the beets and pear into bite size pieces, divide ingredients onto two serving plates and toss with Extra Virgin olive oil and rice wine vinegar. Serve with sea salt and fresh ground pepper.