Beet, Green Onion and Goat Cheese Salad

This is one of the best recipes I've had lately, all thanks to two wonderful things: my CSA newsletter, where I got the delicious recipe. (Nope, can't claim to have come up with this one on my own!) And a new discovery at Wegmans, reduced fat goat cheese by Coach Farm. With less than half the fat of regular, this goat cheese is not quite as good as full fat when you taste it alone, but top it on a salad or anything else, and you won't even know the difference. This takes a bit of time to prepare because of the fresh beets.

Ingredients:
2–3 medium beets
1 T. olive oil (optional—I skipped it)
2 T. apple cider vinegar
2 green onions, sliced thin
3 oz. goat cheese

Remove any greens from the beets, scrub them clean and boil for about 20 minutes, until they are fork tender. Allow them to cool. Once cooled, peel off the skins and cut into wedges.

Toss together the beets, vinegar, green onions and olive oil (if you're using it), then crumble the goat cheese on top and serve. Enjoy!