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.
Ingredients:
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
Directions:
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.
Julianne (match-stick shape) your beets, or chop them into 1-inch
pieces.
Add goat cheese before serving. Serve warm or at room temperature.
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