Roasted Beet, Peach and Goat Cheese Salad

2 beets, scrubbed
leaf lettuce of your choice (iceberg will not work well for this)
2 fresh peaches-peeled, pitted and sliced
2 shallots, chopped (I used green onions and it was great)
1/4 cup pine nuts
1 (4 ounce) package goat cheese, crumbled
1/4 cup olive oil
2 TBS balsamic vinegar
salt and pepper to taste

Preheat oven to 375F. Wrap each beet in two layers of foil and place onto a baking sheet. Bake until tender, about 1hour 2omin. Allow to cool and remove skins. Refrigerate until cold and then thinly slice them.

Place lettuce onto individual plates. Layer beets and peaches. Sprinkle with shallots, pine nuts and goat cheese. In a bowl, whisk olive oil, balsamic vinegar, salt and pepper until emulsified. Pour over salad and serve.

This recipe makes 4 side salads.