Tarragon-Beet Relish with Salad Greens and Warm Goat Cheese

adapted from the San Francisco Chronicle and Real Simple
by Mary Lonergan

serves 8 as a first course or salad

3 small to medium beets
1 tablespoon mild Dijon mustard
3 tablespoons extra virgin olive oil
1/2 tablespoon wine vinegar
a few shakes balsamic vinegar
pinch of sugar, depending on sweetness of beets, and salt to taste
2 to 3 tablespoons chopped fresh tarragon
2 green onions including tops, thinly sliced
2 6-ounce logs of fresh goat cheese
2 tablespoons olive oil
1/2 cup dry bread crumbs
salad greens to serve 8
olive oil, vinegar, salt and pepper to dress the greens

Put the beets in a baking dish, pour in about 1/2 inch of water, then cover tightly with foil or a lid. Roast in a 350 degree oven for about 1 hour, depending on size of beets. Let cool until you can handle them, then peel. Finely dice the beets and place in a bowl. Combine the mustard, olive oil, wine vinegar, balsamic vinegar, sugar and salt, and mix well. Add the mixture to the chopped beets and mix again. Add the tarragon and green onions. Mix until the texture is chunky and relish-like.

With a piece of dental floss, thread or fish wire, slice each log of goat cheese into 8 disks. Brush each round with olive oil on all sides. Place dry bread crumbs on a plate and dredge the rounds in it, shaking off any excess crumbs. Transfer to a small baking sheet lined with aluminum foil or parchment and chill until firm, about 30 minutes. Bake the rounds at 400 degrees until the cheese is very soft to the touch, about 10 minutes.

Toss the salad greens with olive oil, vinegar, salt and pepper and divide among 8 plates. Top with 2 rounds of goat cheese per salad, then distribute the beet relish over the top.

Toasted walnuts would be a nice addition to this salad.