Beet Salad with Walnuts and Goat Cheese
A lovely little winter salad starring beets, supported by walnuts and goat cheese.
Ingredients
- 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
Instructions
- 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.
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