Beet Salad with Chive Blossom Vinaigrette

Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

1 pound spring salad greens
1 bunch baby beets, scrubbed and trimmed of greens
¼ cup crumbled blue cheese
Sea salt and fresh ground pepper
Minced chive blossoms

For vinaigrette:
¾ cup olive oil
¼ cup chive blossom vinegar (see recipe)
2 cloves garlic, minced
Sea salt and fresh ground pepper

1. To roast beets, preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt and freshly ground black pepper. Add the water to the pan and cover with foil. Roast the beets until they are tender, approximately 45 minutes to 1 hour. Let them cool until just warm enough to handle. Use a towel to gently rub off the skin (this is much easier when they are still warm). Cut into bite-sized pieces.

2. To prepare the vinaigrette, whisk together the olive oil, chive blossom vinegar and garlic, plus sea salt and pepper to taste, in a small bowl until combined.

3. In a large salad bowl or serving tray, arrange washed salad greens, then top with beets. Drizzle with chive blossom vinaigrette, then top with crumbled cheese, chive blossoms and a few grinds of pepper.

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