Beets are a vegetable that I have grown more and more fond of over the past few years. Growing up, my parents cooked mostly Chinese and Vietnamese cuisine at home, so beets were never part of the grocery list. However, they recently signed up for a vegetable CSA from a local farm and have been sharing part of their box with me; usually, I get the stuff they have no idea how to cook. A few weeks ago, they dropped off a share that included beets (funny part of this story is that despite having been to my home several times, they dropped it off five doors down and so I had to sketchily search our neighbor’s front entryways for it—parents!). In an effort to use up some of the beets, I made a beet salad.
Beet, Goat Cheese and Herb Salad , serves 4 as a starter salad
1 bunch of beets, tops removed and washed
1/4 cup of walnuts
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tsps. honey
1 small shallot, finely chopped (If you’d like to mellow out the flavor like I do, rinse it)
2 tbsps. herbs, finally chopped (I used chives and rosemary)
salt and pepper
4 oz of goat cheese
Preheat the oven to 400 degree F. Wrap each beet individually in tin foil and place on a baking tray. Roast the beets for 35min. to an hour until they are easily pierced with a knife. When the beets are cooked, remove from the oven and allow to cool. Beets can be prepared ahead of time and left in their foil packages for up to a week.
While the beets are cooling, toast the walnuts in a dry pan. Keep your eye on them so they don’t burn. Then, prepare the dressing by mixing all of the rest of the ingredients together except for the goat cheese.
When the beets are cool enough to handle, peel away at the tough outer skin and slice. Place the slices in an even layer onto a plate and top with goat cheese and drizzle on the dressing.