Goat Cheese & Roasted Beet Salad with Red Onion Vinaigrette

1 large golden beet (or whatever color you find at the store)
Salad Greens for 2 people (about 3 cups?, Arugula is one of our favorites)
2 oz Goat cheese

For the Vinaigrette:
1/3 cup white wine vinegar
1/2 EVOO
S&P
1/4 cup fine diced red onion
1 tsp Dijon mustard

1. Cut the the end off the beet and quarter. Wrap in an aluminum foil packet with EVOO to coat and roast at 400 degrees until soft when pricked with a fork (about an hour). When cool enough to handle, peel the skin off. (I often do this step the night before and just reheat in the microwave right before serving the salad.)

2. Mix vinaigrette: place vinegar, onion, mustard, S&P in a bowl, whisk in EVOO. Set aside.

3. Assemble salad: Divide greens between 2 plates, top with warm beets. Divide the goat cheese and top the beets (the warm beets soften the cheese ever so nicely). Top with vinaigrette & Enjoy!

*I can't take full credit for the beet/goat cheese combo; someone else's recipe inspired this, but it's still awesome :)

*As I might have mentioned, I don't measure when I cook, so some of these measurements are approximations. Don't be afraid to alter to your taste!!