Hello everyone. Like the intimidating artichokes, beets are everywhere and may seem daunting to some as well. I got over my beet phobia many years ago after I lived in Spain because I had to! I ate them so much there (vacuum sealed bags of them) that I needed to learn how to make them when I returned to the States. They are MUCH easier than artichokes, so fear not.
This is a great salad that I have been making for years. You can even just marinate the beets in the dressing and serve with goat cheese without the greens. Enjoy!
Beet Salad With Goat Cheese and Walnuts:
6 Medium Beets
2 TBS lemon juice
1 pressed garlic clove
1/4 tsp salt
black pepper to taste
5 TBS olive oil
6 cups dark salad greens
1 scallion, thinly sliced
1/2 cup crumbled goat cheese (pasteurized if you are pregnant)
1/4 cup chopped, toasted walnuts
Trim beets by cutting off both ends. With skin on, boil beets for 40 minutes to 1 hour, until tender (stick a knife or fork in them to make sure). When tender, remove from water, let cool and the skin will peel right off. Chop the beets into a 1/4″ dice and place in a large bowl.
In a separate bowl, whisk lemon juice, garlic, salt, pepper and oil. Toss beets in a few TBS of the dressing.
Right before serving, combine greens and scallions in a large bowl. Pour on most of the dressing, sprinkle with goat cheese and walnuts.
Note: You can certainly use canned beets if you do not have fresh ones readily available. Canned beets beat no beets! Also, don’t be alarmed- beets can turn your poop red! This makes a large salad but will keep for a few days (not your poop, the beets….)