From: http://www.chicagogreencitymarket.org/index.asp This is the farmer's market near where my daughter will be living in Chicago

Roasted Organic Beet Salad, Goat Cheese, Orange Segments, Market Greens & Citrus Vinaigrette Serves 4

Beets 20 organic assorted baby beets (scrubbed well and washed) 5 tablespoons olive oil To taste course salt and fresh ground black pepper

Citrus Vinaigrette ½ teaspoon orange zest (chopped fine) ½ teaspoon lime zest (chopped fine) 2 cup orange juice (fresh squeezed, strained and reduced by half in a saucepan) ½ cup white balsamic vinegar 1 cup extra virgin olive oil 1 tablespoon mint (sliced thin) To taste course salt and fresh ground black pepper

Market Greens, Goat Cheese and Oranges 4 cups market greens (washed and dried well) 4 ounces goat cheese 2 oranges (peeled and cut into segments – reserve juice for vinaigrette)

Beets: Wash beets very well, dry and place in bowl. Add olive oil, salt and pepper to taste and toss till beets are coated with oil. Place two sheets of aluminum foil on the table (one on top of the other) and place beets in center. Wrap foil into a package with the first two sheets and an additional two more sheets; place on baking tray. Bake beets in a 350 degrees preheated oven for one to one and a half hours or until fork tender. When beets are cool, use a paper towel and rub off the skin until clean, cut into ¼ and place in a bowl. Pour half of the orange vinaigrette over the beets and toss, marinate beets at least four hours. Note: the beets can be prepared a day in advance.