Beets are one of those beautiful root veggies that I love, but often forget about. When I remember to buy them (or when they show up in my winter food co-op) I feel happy. Their taste, color, and texture are all things to feel glad about. I must admit, though, the one thing I don’t like about beets is peeling them. But all the good things about them more than outweigh the 10 minutes it takes to get their skins off.
Beets are low in calories and rich in fiber, vitamins, and minerals. The vivid color of beets scream antioxidants. They also have high levels of niacin, vitamin C, and potassium. Beets are good for the blood: they help fight coronary artery disease and stroke. Their texture is firm and smooth, and their flavor is rich, earthy, and slightly sweet.
Use Quality Oil
I used walnut oil in this salad because I recently bought some as an impulse buy (you can just imagine my delight when I found a way to use it!). If you don’t have it, you can use olive oil instead. Whatever you do, don’t use vegetable oil. It is terrible for our bodies, and would ruin the flavor of this salad.
If you happen upon beets with the greens still attached, wash the greens, chop them, and saute them in oil. They are delicious with the finished salad.
Give this one a try!
Until next time,
Beet Salad with Walnuts and Goat Cheese
- 1 lb. beets
- 1/2 cup walnuts
- 1/3 cup goat cheese
- 1/2 tsp salt
- 1 tsp red wine vinegar
- 2 tsp walnut or olive oil
- Heat oven to 350 degrees Fahrenheit. Scrub beets and trim ends. If the greens are attached, save those to be sauteed for the salad. Place beets in casserole dish with an inch of water at the bottom. Cover tightly with foil and bake for 30-60 minutes, depending on the size of the beets. They are done when you can pierce them easily with a fork. Let cool, then slip the skins off and chop into one inch pieces.
- Toast walnuts for 7-10 minutes in the 350 degree oven.
- If the beets came with greens attached, wash, stem, and chop those. Saute them lightly in olive oil and set aside.
- Whisk the vinegar into the oil. Add the salt. Combine beets, greens (if using), and dressing together. Top with goat cheese and serve.