Minty Beet Carrot Salad

Directions

• Line a baking sheet with foil. Place beets on foil; sprinkle lightly with water. Wrap tightly in foil. Bake at 350° for 40-45 minutes or until tender; cool. Peel and cut beets into thin slices.
• Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender.
• On salad plates, arrange the beet and carrot slices, overlapping the slices. Sprinkle with cheese and shallot. In a small bowl, whisk the vinegar, mint, oil, sugar, salt and pepper; drizzle over vegetables. Sprinkle with chives.