Roasted Beet and Goat Cheese Salad
I had to make sure to make a beet salad rather early in this blog since it is the namesake. I mentioned cooking beets to many people, which was quickly replied with ‘eww, beets?’ but I said that myself before making this salad. You may have to trust me on this one, or my nephews (ages five and three) who ate more than one serving each!!!!
When buying beets, look for uniformed sized beets so that they will have the same amount of roasting time. If they are different sizes, just pull out the smaller ones as they become cooked. You can use golden or red beets (or a mix) in any beet recipe you choose to cook.
Begin by cleaning the dirt, then cutting off the greens and roots of each beet.
Take each beet and place it in the middle of a small piece of tin foil, wrap it up. (I like pouches!)
Place all of the beets into the oven at 400″. They’ll need to cook for 45-60 minutes until they are tender. (You’ll have to open it and check it with a knife to see if the beet is tender.)
Remove from oven and open to let the beets cool.
To remove the beet skin, hold the roasted beet between plenty of layers of paper towels. (Feel free to use a dish glove on your holding hand if the juice is going through.) Gently use the paper towel to rub off the skin.
Cube up all of the beets into about 1/2 inch cubes (or whatever you desire on sizes.)
KITCHEN TIP: Tossing your cooked beets while still warm will allow the dressing/vinaigrette to absorb the most flavor, so ‘dress’ while warm.
If using about 1.5 pounds of beets: Mix 1 tablespoon lime juice, 1 tablespoon olive oil and stir in with beets.
Add 1/4 cup Goat Cheese (and if you like, add nuts.)
Eat alone or serve with lettuce and vinaigrette as the dressing.
There are SO many variations to this roasted beet: Vinegar/Oil/Parsley, Ricotta/Cumin, Garlic/Walnuts, and SO much more.
This SWEET Veggie will make it to your heart before you know it. 😉