Prepare and Roast Beets

Preheat oven 400F/204C Degrees

• Prepare each color beet in separate foil packages.

  Note: I like to double each foil package
  2 large golden beets, 2 large red beets, 1 head garlic, 1 small bunch fresh thyme , 2 to 3 tablespoons extra virgin olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Add the golden beets to one foil package and add the red beets to the other package.

  Add 1/2 the head of garlic to each package and 1/2 the thyme sprigs to each package.

  Season with salt and freshly ground black pepper. Drizzle generously with olive oil.

  Seal each foil package tightly. Place them on a sheet pan and pop them into the preheated oven. Roast 50 minutes to one hour. When done a paring knife inserted into the beet should pierce it with out resistance.

  Note: The separate packages prevents the red beets color to run all over the golden beets.
• Once the beets are cool enough to handle, remove the skin and cut into chunks. Be sure to keep the beets color separated in individual bowls.

  Note: I use gloves and parchment paper when working with the beets - especially the red ones - they stain.
• Toss the beets, separately, in the vinaigrette.

  Note: The red beets will need a little bit more vinaigrette as they are a bit more woody in taste
  2 tablespoons Vinaigrette

Make the Vinaigrette

• Add all the vinaigrette ingredients, except the oil, into a mixing bowl. Give it a quick stir or whisk.
  2 - 3 tablespoons finely minced shallots, 1 clove garlic, 2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 teaspoon grey poupon mustard, 1/4 teaspoon ground cumin, 1 - 2 teaspoons raw honey, 3 tablespoons Champagne vinegar, 2 ounces freshly squeezed orange juice, 1 ounce freshly squeezed lime juice, 1 ounce freshly squeezed lemon juice
• Slowly drizzle in the olive oil while whisking vigorously. Add enough oil to make an emulsified vinaigrette. Season with salt and freshly ground black pepper.

  Note: You will not use all the vinaigrette. Excess can be store in the fridge for up to five days. The vinaigrette is also a great marinade for chicken or fish.
  3/4 cups plus 2 - 3 tablespoons extra virgin olive oil, kosher salt , freshly ground black pepper

Prepare the remaining ingredients

• In a large salad bowl, add the apples, onions and tomatoes. Use 1 tablespoon of the vinaigrette to toss the fruits and veggies.
  1 small piece red onion, 1 golden delicious apple , 1 pint grape tomatoes, 1 tablespoon Vinaigrette
• Right before serving, add the arugula, lettuce, spinach and 1 (or more tablespoon of the vinaigrette to the bowl with the fruits. Toss to coat the greens, combining them with the fruits.
  2 cups arugula, 2 cups butter crispy lettuce , 2 cups baby spinach, 1 tablespoon Vinaigrette
• To serve, plate the veggies and fruits and top with the beets. Enjoy!