An Incredible Beet and Goat Cheese Salad

June 23, 2011

I don't know what brilliant chef or home cook invented this salad, but I am sure glad they did.  I love, love, love this salad (did I say love?).  Beets get a bad rap because of their color but let me tell you, it sure does look beautiful with the white goat cheese and the green lettuce leaves.  In this salad, I suggest using baby beets because they are sweeter, cook faster, and are easier to work with.  Take precaution to wear gloves when peeling the skins and slicing the beets.  I would wear an apron or a shirt I didn't much care about.  Is this worth it you say?  I say, absolutely.

 

Baby Beet and Goat Cheese Salad

Ingredients:

8 baby yellow beets (about 1 1/2 inches in diameter)

8 baby red beets (about 1 1/2 inches in diameter)

8 baby Chioggia beets (about 1 1/2 inches in diameter)

Kosher salt or rock salt to cover pan

2 tablespoons sugar

sea salt

3 tablespoons sherry vinegar

freshly ground black pepper

6 tablespoons walnut oil

4 ounces goat cheese

4 ounces market greens

1 ½ ounces toasted walnuts

1 tablespoon chopped chives

 

For full recipe, click below

Baby Beet Salad With Goat Cheese and Toasted Walnuts

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