Our CSA was loaded with beets this year and I’ve struggled with recipes to use one of my least favorite vegetables. Memories of canned, chopped beets in the school lunch flood my memory when I think of beets, but thank goodness there are so many wonderful ways to eat fresh, colorful beets.
I do enjoy a beet goat cheese salad so I whipped one up starting with a wonderful recipe but adapting it to use mixed greens and vinaigrette I had on hand. It was delicious and I was able to put the lunchroom flashback to rest.
BEET AND GOAT CHEESE SALAD
2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
Vinaigrette dressing of your choice (I used Brianna Champagne Vinaigrette)
1/2 cup walnuts
1 bunch of mixed greens
4 ounces goat cheese, (preferably aged goat cheese) crumbled
- Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
- When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
- Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing.
- Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
- Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
- Toss the greens with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.