2 pounds medium red, golden and striped beets, scrubbed |
extra-virgin olive oil, to coat |
kosher salt and freshly cracked black pepper |
1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes) |
2 tablespoons balsamic vinegar |
1 teaspoon sherry vinegar |
1/2 cup extra-virgin olive oil |
kosher salt and freshly cracked black pepper |
1 cup chiffonade of kale leaves |
2 tablespoons pepitas, toasted |
1/3 cup crumbled goat cheese |
2 tablespoons chopped fresh mint |