An Incredible Beet and Goat Cheese Salad
By: Leah Rodrigues
Published: 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