roasted beet and goat cheese salad

friends, I was having a bad day today.

some days are just like that

But I had a great conversation with a couple of friends, and a nice text from an old friend that I haven’t chatted with in awhile, and just like that… I’m feeling better 🙂

and that brings me back into the kitchen. ( barefoot, of course 😉 ) to make this salad for you. IMG_0577

look intimidating? I promise you, it isn’t. In fact it’s quite simple.

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you’ll need

2 beets ( red or yellow, I used one of each)

1 tsp olive oil

2 ounces of goat cheese

1/4 cup red wine vinegar

1/2 red onion

1/4 cup cashews

1/4 cup balsamic vinegar

fresh thyme sprigs

I was inspired to make this after we went to the Farmers’ market and found a bunch of beets that had both the yellow and red in it

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( I’m still in shock that I can walk to the market from my front door)

start by roasting your beets  ( you can do this a day ahead of time)

cut the greens off of the beets and wash the bulb under cold water to remove any excess dirt. dry.

add  each beet to a piece of aluminum foil , drizzle with olive oil and wrap up like a Hershey’s kiss

* just like we did when we roasted the onions *

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*** side note… as you may have noticed I use a lot of foil ‘ packets’ especially when I’m grilling which is like every day these days.  I used foils from the beauty supply store. ( the kind used to highlight hair).. they are pre cut and make the perfect size for packet making.  One box will last you years, I promise 😉 ***

roast the beets either in a 375 oven or on the grill for about 20-30 minutes or until tender ( the smaller the beet, the faster they will cook.)

remove from heat and cool.

once the beets are roasted, the skin will pretty much slip right off of the beet without skipping a beat 😉

HA! I made a funny!

* dead silence*

Ok.. I’m a 7 year old at heart.

annnyhow… have a bowl of soapy water handy, of using red beets your hands will get red.

meanwhile, slice red onion very thinly and place in a small bowl and pour red wine vinegar over. toss to coat and let the onions marinate.

chop the cashews ( I would have liked to use pistachios, but didn’t have them.. thus the cashews)

roast the nuts in a dry skillet over medium heat for a few minutes until fragrant and beginning to toast

next, slice the goat cheese. ( slice the cheese before you slice the beets, because your cutting board will get as red as your hands 🙂

next, assemble salad.

I arrange it in a semi- circle ‘ cause I wanted to make it all purty.

in this order

beet

goat cheese slice

beet

goat cheese slice

etc..

remove onions form vinegar and place alongside.

add balsamic vinegar to a small sauce pan and heat until reduced by half & it should thicken.

drizzle over beets and cheese and top with cashews

voila!

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see.. wasn’t that easy?

I wanted to share this picture just for fun

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thanks for reading!

click for some more salads!

spinach salad & dressing tutorial

prosciutto- cantelope salad

massaged kale salad

grilled watermelon salad

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Comments

  1. Ohh I’ve made a very similar salad to this after getting it in a restaurant. The flavors were made for each other!

    Like

Trackbacks

  1. […] balsamic glazed like I used in Goat cheese and beet salad would have been perfect as a drizzle on top, but I was surprisingly out of balsamic vinegar! […]

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