The sweetness of these roasted beets contrasted by the tangy goat cheese makes this the perfect Spring salad.
Preheat oven to 425°. Sort beets by color and wrap in foil. Place the two packets of beets in the center rack and roast until tender - about 1 1/2 -2 hours. Remove from oven and allow to cool before handling.
Note: Beets can stain your hands and clothing. I like to use gloves and an apron when handling beets.
Making the Vinaigrette: Combine the olive oil, shallots, lemon juice, red wine vinegar, sugar, salt and pepper in a mason jar and shake vigorously to blend. Set aside.
Once cooled, remove the skins from the beets and cut into 1/4 inch thick slices. Place in two separate bowls by color. Add 1/3 of the vinaigrette to each bowl and toss to coat the beets.
Note: If you are not serving the salad immediately, cover and refrigerate overnight. Assemble the next day.
Arrange the beets on a serving platter, drizzle with extra vinaigrette, crumble the goat cheese in pieces and scatter on top of the beets. Garnish with microgreens and a little finishing salt and pepper, if desired.