I got these amazing looking beets at the Trout Lake farmers market on Saturday so I had to man up and learn how to cook them. It was actually surprisingly easy to do, although both my cutting board and hands are now a little purple.
I am definitely going to be roasting beets again, and soon. This recipe was so good. I am not a big fan of dinner salads unless truly spectacular but this was all I had for dinner and it really was fabulous. The combination of the toasted walnuts and the beets was really amazing. This recipe just comes from a lucky google. This is my entry for this week’s Weekend Herb Blogging hosted over at Maninas:Food Matters.
[print_this]Roasted Beet, Walnut and Goat Cheese Salad
(serves 2 -4)
2 medium beets, trimmed
olive oil and salt and pepper
1/2 log of goat cheese
1/2 shallot, minced
3T olive oil
1T red wine vinegar
Turn the oven on to 350. Wrap each beet in aluminum foil and place on a baking sheet. Bake for 60-90 minutes or until tender. Let them cool for 10 minutes. Meanwhile make the vinaigrette and put in a medium bowl. Toss the walnut with about 1t of olive oil and some salt and pepper and toast in a toaster oven until gently toasted, add to the vinaigrette. Peel skins off of the beets and slice into 1/2″ wedges and also add to the other ingredients. Toss well and leave at room temperature an hour.
When ready to serve gently spoon the walnuts and beets onto the greens. Crumble the cheese on top and drizzle remaining dressing.[/print_this]