Tuesday, April 10, 2012

Beet, Goat Cheese, and Walnut Salad

1 bunch of beets
Crumbled goat cheese
1 tablespoon Extra virgin olive oil
1 freshly squeezed lemon
1 tablespoon chopped fresh parsley

How to clean beets:
Preheat oven to 350 degrees F. Place rack in middle of oven.
Wash and scrub the whole beets to clean off any dirt. Trim off the stems (leafy tops) and ends of the beets. We had fairly large beets so we wrapped each individually in aluminum foil and placed them on a baking sheet into the oven. Roast for about an hour (until the beets are soft). Remove from the oven and let cool for 10 minutes before wiping away the skin with a paper towel. If the skin doesn't come off easily, your beets are not done. BE CAREFUL: beets stain.

Cut beets into chunks. Add as much crumbled goat cheese and chopped walnuts as you'd like. To make the dressing combine olive oil and lemon juice and pour over salad. Garnish with chopped parsley.

I'll get you to like beets.

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