Simple and satisfying this meal is perfect for an alfresco lunch or, in smaller portions, as a first course.
Wash, peel and halve a bunch of baby beets. Place them in a shallow saucepan, season with salt and pepper and toss with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Cover and cook over moderate heat until the beets are tender. Remove and allow to cool retaining any cooking liquid. Arrange some lettuce leaves around the edge of each plate adding sliced fresh tomatoes, cucumber, salad onion, walnuts and the baby beets. Toast 1 piece of bread per person (I used a good sourdough rye) and top with a generous amount of soft white goat cheese (chèvre). Place under a hot grill until the cheese is just beginning to brown a little. Meanwhile add 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar and 2 teaspoons of Dijon mustard to the cooking liquid from the beets. Whisk and season to taste before spooning over the salad. Place the toast with grilled goat cheese in the centre of the salad to serve.
michelle picker cooks 
That looks gorgeous! I was googling something and stumbled across this – thanks 😉
Yumm! Beets and goat cheese are great together! Thanks for sharing!