I don’t know what to do with beets. It’s not that I don’t know how to cook them – they’re easy enough to roast – but rather that I don’t know what to do with them after that.
After making roasted beet, goat cheese, and pecan salad on two very recent occasions, I tried to come up with ideas for something new.
“Really, what do people make with beets?” my husband asked.
To which I responded, “Borscht?”
Failed brainstorming attempts aside, this salad is really a no brainer, and it’s easy and delicious. Even if you think you’re not a fan of beets, give it a try. The sweet-tangy balsamic vinegar and creamy goat cheese tone down the beets’ earthiness and bring out their sweetness. And with all the other goodies in the salad, even beet haters may only notice the beets for the flavor they bring to the plate.
And seriously, if you have suggestions for other uses for beets (other than borscht!), let me know in the comments. We get a lot of them in our market basket. I’m a little desperate.
Roasted Beet, Goat Cheese, and Pecan Salad
4 medium beets, scrubbed well, tops trimmed to ¼”
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
Salt and pepper to taste
Salad greens (arugula is traditional, but – shhhh – I don’t love bitter salad greens, so I usually use red leaf lettuce)
Pecan halves, toasted
Plain chevre (goat cheese), a 4 oz. package is plenty
Heat oven to 375 degrees. Wrap beets in foil and roast about 45 minutes or until they are tender when pierced with the tip of a knife. Allow to cool, then use a paring knife to slip skins off. Dice beets into ½ inch chunks.
Meanwhile, make dressing: Whisk together vinegar and olive oil; season to taste with salt and pepper. Toss diced beets with a third of the dressing and set aside to marinate for at least an hour.
When ready to serve salad, toss greens with the remainder of the dressing; arrange beets, pecan halves, and goat cheese on top.