• 1 bunch beets

• ¼ c Italian parsley

• 2 oz Wateroak chevre

• ¼ c red wine vinegar

• ¾ c olive oil

• salt and pepper to taste

Place beets in small covered oven-safe dish and roast at 350 just until tender.  Let cool and slip off skins and cut into quarters.  Place vinegar in a small bowl and whish while slowly drizzling in olive oil.  Season to taste with salt and pepper.  Toss beets with vinaigrette, place on plate and top with chopped parsley and chevre.

• 1 bunch beets

• ¼ c Italian parsley

• 2 oz Wateroak chevre

• ¼ c red wine vinegar

• ¾ c olive oil

• salt and pepper to taste

Place beets in small covered oven-safe dish and roast at 350 just until tender.  Let cool and slip off skins and cut into quarters.  Place vinegar in a small bowl and whish while slowly drizzling in olive oil.  Season to taste with salt and pepper.  Toss beets with vinaigrette, place on plate and top with chopped parsley and chevre.