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Beet and Goat Cheese Salad

“I love beets when they are ready in the garden. This is a simple but elegant way to serve fresh beets.”

Beet and goat cheese salad made with small baby beets. This salad can be enjoyed warm or cold.
INGREDIENTS
  • beets, boiled and sliced
  • goat cheese
  • olive oil
  • balsamic vinegar (optional)
  • salt and pepper
DIRECTIONS
  1. Cut off the greens of the beets leaving about 1 inch of the stem on. Do not cut root end. This will keep the beet juice from leaching out during cooking.
  2. Wash beets and place in boiling water. Cover with about 1 inch extra water on top.
  3. Boil, partially covered, for about 40 to 50 minutes depending on size of beets. Beets are cooked when a knife will pierce beet but do not do this too early as most of the juice will then leak out into the water.
  4. Drain and cool.
  5. Once cooled, peel and slice.
  6. Arrange on a serving platter. Place drops of goat cheese around beets. Drizzle with olive oil and if desired balsamic vinegar. Salt and pepper to taste.

Yield: 10-12 servings

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