Hillwood Estate, buddy Susan and I enjoyed lunch in their cafe. Our salads included the cutest little beet/goat cheese wedges, which I was inspired to try to imitate. At my next opportunity, I visited the local farmer's market in Manassas, and scored some organic beets.
As you can see from the salad pictured at right, I managed to make the beet/goat cheese wedges myself. It's the most luscious combination, if I don't say so myself. Wish I'd thought of it first!
Boil or oven roast small-medium sized beets until tender. The timing will really vary depending on beet size. A fork should be able to pierce with just a little pressure.
Cool slightly, and peel. Using a sharp knife, or if you want the slices to be uniform, use an egg slicer to cut the beets into 1/4-inch slices.
Slice goat cheese of a similar diameter into 1/4-inch slices. Layer beet/goat cheese/beet and press down gently. Some of the beet juice will seep into the goat cheese, creating a very pretty pink effect.
Cut each stacked round into 4 wedges, and place amongst your other salad components. Enjoy!