Foodie Friday: Beet Salad
Beets, yes I woke up the other day with beets on my mind.
Several beets from red and yellow.
Boil the bottoms or bulbs of the beets, until well done, but firm.
Slice beets and place on a bed of fresh argula.
Cream goat cheese with thyme and chives and sprinkle over beets and argula.
Drizzle olive oil and balsamic vinegar over the salad.
Serve with red wine.