When the hubby’s away, messybaker will par-tay. And by par-tay, I mean eat beets. You see, hubby hates beets. Loathes them, despises them, harbors a prejudice against them… He can’t even be in the condo when a beet is cooking. That makes things tricky for me, because you see, I adore beets. I love them in all different preparations, but especially roasted, and especially in salad. This salad, to be exact. Beets, goat cheese, pecans, tender greens… it tastes like perfection on a plate to me, but I have to wait to make it until hubby’s not around. He’s off visiting a friend for the weekend, so I have the place to myself and eating beets is at the very top of my agenda.
Beet and Goat Cheese Salad
1 bunch baby red beets, cleaned but not peeeled
1/2 bag mixed salad greens
4-ounce log of Chevre
1/2 cup spiced pecans, roughly chopped
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 tablespoon honey
sea salt and fresh black pepper
- Preheat the oven to 450 degrees Fahrenheit. Remove the greens from your beets and wrap them in alumninum foil. Crumple the foil around the beets, but don’t seal the packets. Place the packets on a baking sheet and roast in the oven for 45 minutes to an hour, checking periodically, until they are tender.
- Allow the beets to cool while you assemble the rest of the salad. Spread the greens out on 2 plates. Crumble the goat cheese and sprinkle the pecans over the salads. Set aside.
- Make the balsamic vinigrette: mix the balsamic and honey together until they are (somewhat) combined. Season with salt and pepper. Then whisk in the olive oil vigorously, to create an emulsion.
- When the beets are cool enough to handle, rub the skin off, then run them under warm water to clean any stubborn bits of skin. (You have to be okay with your hands getting pink at this point. It’s part of the process.) Slice the beets into wedges and scatter over the salad. Pour over the vinigrette and serve.
Yield: Serves 2.
Source: Covered In Flour, inspired by a classic salad preparation