I roasted some beets in salt, pepper, and olive oil, then added asparagus just at the end. I removed them to a bowl and added crumbled Chevre. I dressed red leaf lettuce with the the roasting oil and some honey mustard from Beaune. I assembled with some fresh lemon thyme.
We drank a Chenin Blanc From Kiona in Red Mountain. I really love the wines of Red Mountain. They have the most interesting terrior in Washington.
