Tuesday, September 4, 2012

Splendid salads: Warm beet salad with goat cheese

My sweet sister shared this lovely salad recipe with me and I am passing on the deliciousness to you. This works better for dinner at home as part of the charm is having the contrast of the warm beets with the cool baby greens and goat cheese. It would still be good cold, just not quite as excellent.

Warm beet salad with goat cheese
  • 1 medium beet, cooked and sliced (or canned beets if making in the winter)
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion (about 1 small onion)
  • 1 clove garlic
  • 1 small tomato, diced (or a handful of baby tomatoes, sliced in half)
  • 1/4 cup kalamata olives, sliced in half
  • 2 tablespoons goat cheese
  • drizzle of balsamic vinegar
  • black pepper, to taste
  1. Steam, roast or boil your beet until tender. Put under cold water until cool enough to handle and rub off skin. Slice or dice as desired. Or, drain and rinse from a can (look for low-sodium)
  2. While beet is cooking, warm skillet over medium-high heat and add olive oil, onions and garlic. Saute until onions begin to become translucent, about 5 minutes. 
  3. Add diced tomato and olives and cook until onions are tender. Add beets and warm through.
  4. Prepare your place with a good bed of baby greens. Top with warm vegetables and drizzle on a bit of vinegar. Top with your lovely cheese and admire your handiwork. Grab a few whole grain crackers or a slice of toasty bread and dig in!
This is definitely a dish you'll want to use a cloth napkin with; who needs stains on their pants?






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