4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil

Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.