Lavender Honey Beet Salad

The first beets of the season deserve to be showcased! Take vinaigrette to new heights. Lavender notes make a delectable dressing for this colorful salad of beets, Swiss chard, pecans, and goat cheese.

Ingredients (serves 6-8)
BEETS 
6 medium beets (2½ pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling

DRESSING
1 Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil
2 medium shallots, thinly sliced (1 cup)
½ cup vomFASS Lavender Honey Balsamic Star Vinegar
1 tsp Dijon mustard
1 cup vomFASS Lemon Extra Virgin Olive Oil

SALAD
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
½ cup pecans (2 ounces), toasted and salted
8 oz fresh goat cheese, crumbled
2 watermelon radishes, scrubbed and thinly sliced 

Directions
BEETS
Preheat oven to 400˚F.
Wash beets and trim tops and bottoms.
Drizzle beets with olive oil in a baking pan.
Place in a single layer.
Cover foil, and roast until knife-tender, about 45 minutes. (Exact timing wil depend on the size and freshness of your beets.)
Unwrap the beets and set them aside to cool.
When cool enough to handle, use your hands to slip off the skins (do this under running water for easy clean up), use a paring knife for tough spots. 
Cut peeled beets into bite-size pieces.
Note: roasting the beets results a deeper sweet flavor; however, if time is of the essence, boiled or precooked beets will suffice

DRESSING
Meanwhile, heat Herbes de Provence Extra Virgin Olive Oil in a medium saute pan over low.
Add shallots and cook, stirring occasionally, until softened, about 3 minutes.
Let cool 5 minutes.
Purée with vinegar and mustard in a blender or food processor until smooth.
With machine running, slowly add San Gimignano Extra Virgin Olive Oil until combined.

SALAD
Combine roasted beets, chard, and pecans in a bowl.
Lightly toss with 1/4 cup dressing.
Place 1 Tbsp dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly.
Top with beets and serve with remaining dressing on the side.

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