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.
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)
2 tablespoons sugar
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
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