beets …

August 17, 2012

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
Place all ingredients in a medium bowl.
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)

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