Cut the top stems of the beets. Wash the beets and dry them. coat the beets in olive oil and wrap them in tin foil. Bake in a preheated 400°F for 45 minutes. Let cool. Peel the beets and cut into bite sized pieces. (A tip from Valerie Bertinelli) it really works. Wash your hands with kosher salt and the red will go away. Combine the beets with the onion, peach,garlic and cherry tomato. Pour the vinaigrette over the salad and mix to combine. Dot the salad with the crumbled goat cheese. Enjoy with a sandwich. Bon Appetit.