I’ll admit, I was hesitant to try beets for years. I am not really sure why, perhaps it is because I didn’t eat them a lot growing up. I recently have taken a liking to beets, and while at the farmers market the other day, I spotted some fresh homegrown beets. I decided to give them another try, and I brought them home and decided to make a nice beet salad completed with a light vinaigrette, chives and goat cheese. This salad was very tasty, and it would also be amazing on top of a nice bead of greens!
{Beet Salad with Goat Cheese Chives and Vinaigrette}
Serves 4
4 medium to large roasted beets, peeled and cubed
1/2 cup of crumbled goat cheese
1 tablespoon of fresh chives, chopped
1/2 cup of crumbled goat cheese
1 tablespoon of fresh chives, chopped
Place all ingredients in a medium bowl.
Vinaigrette
1/4 cup apple cider vinegar
1/4 tsp dijon mustard
a few shakes sea salt
a few shakes fresh ground pepper
3/4 cup olive oil
1/4 cup apple cider vinegar
1/4 tsp dijon mustard
a few shakes sea salt
a few shakes fresh ground pepper
3/4 cup olive oil
To Roast beets, heat oven to 350 degrees. Cut the tops and roots off of the beets. Pierce it with a fork several times, and place them in a baking dish with the skins on. Roast in the oven for about 1 hour and a half, or until the beets are soft all the way through when you pierce it with a fork.
Remove from the oven and allow to cool. Peel/cut the skins off the the beets and slice. Store in the fridge for up to a week.
In a small bowl, whisk vinegar, mustart, salt, and pepper. Slowly drizzle in oil while wisking.
Add vinaigrette to the beets, just until coated (there may be extra vinaigrette)
Enjoy!
they ARE tasty! and I'm very eager to try dyeing some fabric with it as well 🙂
Wow what a lovely post.I am inspired from it.Can you more share at here.I will come back as soon.
Thanks for more sharing…..
Glass Beads
This looks delicious!