Beet & Goat Cheese Salad
As a kid, beets were my mortal enemy. I never in a million years thought I would grow to love them as an adult. The flavors in this salad are so vibrant and surprising. A real must for anyone who likes beets. There are two variations for the dressing, so pick one for this go round then try the other one the next time, both are super easy.
Serves two people
2 large beets
1/4 cup walnuts, rough chopped
1/4 cup goat cheese, crumbled
1 TBsp oil (avocado or olive)
Salt & Pepper
Dressing option #1
1 large lemon, peeled & sectioned thinly
2 tsp sugar
Dressing option #2
1/4 cup Balsamic Vinegar
1 TBL brown sugar
Thoroughly scrub your beets after removing the stem. Leave whole and wrap in aluminum foil (make a small pouch), place in a baking dish and roast on 400 degrees for 1 hr or more (this will vary depending on the size of your beets). Give yourself ample time for them to roast, it can take quite awhile and you also need to give them time to cool down before you peel them.
If making dressing #1, peel your lemon with a knife, exposing the slivers of fruit inside, remove thin segments and place in a small bowl with the sugar. Mix then let sit at room temperature and macerate while beets roast.
If using dressing #2, combine balsamic vinegar and brown sugar in a small saucepan. Let simmer over low heat until it thickens slightly (you want to be able to drizzle it over your beets without being too runny). Keep an eye on it so it doesn’t dry up and get too sticky. Remove from heat and let sit at room temp.
Once beets are roasted (check by poking with a fork/should slide into flesh easily), let cool so you can handle them. Beets can stain your hands, so I suggest you use disposable plastic gloves or cover your hands with plastic wrap while handling them. Peel them with a sharp paring knife then slice into 1/4 inch slices.
I like to fan them out on a small plate then sprinkle with salt & pepper, walnuts and cheese. Drizzle lightly with oil and finish with the dressing you prepared. This salad can be tossed all together in a medium sized bowl but the colors may become muddled from the beets. Can be served cold or room temp ( I prefer room temp so the cheese gets nice and soft). Enjoy!