Beet salad with oregano, pecans, and goat cheese
Terri Warren
This is such a nice salad for a special dinner.
ingredients
- 8 to 10 medium beets (red, golden, or a mix of these)
- 3 T olive oil
- 3 T balsamic vinegar
- kosher salt and coarse ground pepper
- 4 oz soft goat cheese, crumbled
- 2 T chopped fresh oregano
- 1/4 cup chopped lightly toasted pecans
directions
- 1
Trim leaves from beets, leave 1/4 inch of the stems. Wash the beets, and steam the beets until a paring knife enters them easily, 45 minutes. Set aside until cool enough to handle but still warm. Slide the peels off the beets. Cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzles with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
- 2
You can cook, peel and cut the beets up to 6 hours ahead. Refrigerate and return to room temp before finishing.
Source: magazine
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