BEET SALAD WITH GOAT CHEESE AND MINT VINAIGRETTE
Kristen Lapiner
Use any assortment of small beets (red, golden, purple). Beets can be roasted and peeled one day before.
ingredients
- (12) 2 inch beets, trimmed
- 1 cup crumbled soft goat cheese (5 oz)
- 2 tbls minced shallot
- 1/3 cup rice vinegar
- 1/3 cup chopped fresh mint
- 1/4 cup walnut oil or olive oil
- 1 1/2 tsp sugar
- 1/4 cup chopped chives
directions
- 1
Preheat oven to 350 F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light and dark color beets, place them on separate sheets to prevent discoloration. Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 min. Cool on sheet. Peel beets.
- 2
Using a cheese slicer, mandolin or knife, slice beets very thin. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese than shallot, salt and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.
notes
"I love everything about school except I’m frust-er-ated because I can’t do the green and yellow monkey bars." -- Julia
Source: Helene & Julia
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