Salad with Beets, Goat Cheese and Pine Nuts features that under appreciated root vegetable, beets. The combination of roasted beets and creamy goat cheese makes a delicious autumn salad and the toasted pine nuts add a pleasing crunch. Beets come in a variety of colours so if you are buying yours at the market try any combination for a gorgeous presentation.
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I picked all the beets from my garden last weekend and roasted a few packages of them. I like to do this so I can enjoy them in my lunch or in another salad during the week.
KITCHEN TIP – Prepare the packages with similar sized beets since the larger ones will take longer to cook.
Handling beets can stain your hands red and ruin your clothes. To prevent this you can wear an apron and use rubber gloves. Or just wish you had like I most often do. Once baked let the beets cool a bit so you can easily peel the skin off using your fingers or a knife. I put them into an airtight container and store them in the fridge for about a week and use them in salads.
As a young cook I created the habit of making my own salad dressing and I still do that. I didn’t care for the additives and artificial flavours in store bought dressings. I can make a simple vinaigrette dressing in less than two minutes from the selection of oils and vinegars in my pantry. This Shallot Vinaigrette is just enough for the salad with a little leftover to put in a container for my lunch. Double the recipe if you want some extra.
You don’t need a lot of tools for salad making but you need some basics. My list includes:
Let me know if you tried this Salad with Beets, Goat Cheese and Pine Nuts and how you adjusted it.
|3-4 small beets|
|4 cups greens (any soft lettuce combination)|
|1/2 cup goat cheese|
|2 Tbsp toasted pine nuts|
|1 small shallot, minced|
|1½ Tbsp balsamic vinegar|
|¼ cup extra virgin olive oil|
|½ tsp sugar|
|salt and pepper to taste|
|GARNISH - cilantro or mint leaves|
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