Roasted Golden and Red Beet Salad

ingredients

• 2 red beets
• 2 golden beets
• 1 bunch asparagus
• 1 red onion
• 1 cup goat cheese
• 1/2 French baguette
• 1 handful mesculun greens
• Salt and pepper
• Stonewall Kitchen Balsamic Fig Dressing, Olive Oil & Balsamic Dressing, Champagne Shallot Walnut Dressing, or Maple Balsamic Dressing

directions

1. Peel, halve and slice beets, creating 1/4 inch half-moons.
2. Add to salted, boiling water; cook till fork-tender (do not over cook). Add trimmed asparagus to the water for 2 minutes, strain and cool.
3. Slice red onion into 1/2 inch rings.
4. Toss beets with olive oil and salt and pepper. Combine with onion and roast in a 400 degree F oven for 15 minutes.
5. Brush slices of baguette with olive oil and top with goat cheese. Toast at 400 degree F until golden brown.
6. Arrange mesculun in the center of the plate with a small pile of beets perched atop. Place a small bunch of asparagus on top of the beets, drizzle with Stonewall's dressing, and garnish with the goat cheese crouton.