Golden Beet and Goat Cheese Salad
Golden beets are another colorful version of this earthy ingredient. This salad had a touch of honey and cumin, to contrast the creaminess of the goat cheese. The simplicity of this salad makes it easy to bring to any event.
3 golden beets (I found mine at whole foods)
¼ cup extra-virgin olive oil
1 tablespoon local honey
1 tablespoon lime juice
1 tablespoon cumin
Salt and pepper to taste.
4 ounces goat cheese
Prepare your beets: Remove the beet greens. Clean the outside of the beets. Wrap them in tinfoil. Bake at 400 degrees for about 45 minutes.
(Remember to use those greens: sauteed beet greens recipe)
Remove from oven and allow beets to cool. (I recommend doing this step the day before.)
To remove the beet skin, use paper towels between your hands and the skin will come off the edible portion of the beet.
While beets are cooling, whisk together your dressing: olive oil, honey, lime juice, cumin, and salt and pepper.
Julianne (match-stick shape) your beets, or chop them into 1-inch pieces.
Add goat cheese before serving. Serve warm or at room temperature.