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Beet and Goat Cheese Salad

A couple weeks ago I shared how I make a weeks worth of lunch salads for my family every Sunday.  Well this week it was beet and goat cheese to compliment the base salad.

I was in the grocery store Sunday afternoon and saw these beautiful, dark red beets with bright green tops.  I stood there just staring at them, thinking about how I could use them when I hear a man say "just get them."  I ask, "Excuse me?"  And he proceeds to state, "You are looking at those beets the same way my wife looks at shoes."  I chuckled, plucked a bunch from the case and off I went . . . smiling.

Beets are a personal favorite, they are earthy and oh so colorful.  As a child, they were a summer staple in the fridge, pickled and paired with eggs in giant glass jars by both my mother and grandmother.  A quick and easy snack in the afternoon or a side to lunch.

For a quick salad addition, I simply tossed them with balsamic reduction, added a pinch of sugar and layered them on my salad with crumbled goat cheese and some black walnuts.

Beet and Goat Cheese Salad
Recipe Type: Salad
Cuisine: American
Author: Lori Fortini / Peonies and Pears
Easy make ahead salad.
Ingredients
  • [url href="http://www.peoniesandpears.com/?p=313" target="_blank"]Base Salad[/url]
  • 3 Tbsp [url href="http://www.peoniesandpears.com/?p=330" target="_blank"]balsamic reduction[/url]
  • 3 oz crumbled goat cheese
  • 3 medium beets, tops removed, peeled and quartered
  • 1 Tbsp sugar
  • 3 Tbsp black walnuts
Instructions
  1. Add beets to a saucepan and cover with water.
  2. Bring to a boil and simmer until fork tender.
  3. Meanwhile, prepare base salad of greens, tomatoes and cucumber.
  4. When beets are cooked, rinse with cold water to cool.
  5. Place in a bowl and toss with balsamic reduction, add sugar and mix.
  6. Divide among salads.
  7. Add goat cheese and nuts.
  8. Store in refrigerator.
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Enjoy!