So, I know very well that I am in the minority when it comes to beets. Most people crinkle their nose and claim “ew I HATE beets!” when they see them but nope, not me. I am a beet lover. I love everything about them, from their gorgeous red color to their earthy flavor and tender texture. Surprisingly, I have never cooked with them. I’ve bought them a couple of times from the farmers market, but when it would come to making them, I would freak out. I didn’t know what to do with them! By the time I would come up with a semi-plan of what to do, they would be too old to eat and I’d have to thrown them away. Yes, this has happened multiple times. I’m ashamed.
When my friend Amy posted this beet recipe on my facebook wall last week and I spotted some mighty-fine lookin’ beets at the farmers market this weekend, I knew the stars had aligned and I was destined to face my beet-making fears. The recipe was straight up easy-peasy, which I loved, and turned out so so good. I really enjoyed how the beet flavor was complemented, not masked, by the other ingredients. The creamy goat cheese and crunchy walnuts and sunflower seeds were a perfect match for the beets. The balsamic vinaigrette was light and subtle, yet noticeable. My days of being beet-afraid are over!
Are you a beet lover? Make this salad! It makes a lovely light lunch or a side dish for dinner. You might even be able to convert a beet-hater…maybe.
Beet Salad with Goat Cheese and Walnuts
4 red or golden beets, stems and roots removed
1/3 cup walnuts, toasted and roughly chopped
2 tbsp sunflower seeds (optional)
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz goat cheese
Preheat oven to 400 degrees F.
Wrap each beet in foil. Place on baking sheet and roast for one hour. Remove foil and cool slightly. Rub off the skins of the beets, then slice into rounds or wedges. Toss with the nuts, vinegar, and olive oil, then divide among 2-4 plates (depending on if you’re having it as a main dish or side dish). Top with crumbled goat cheese.