Beet Salad

by Shauna Sever — April 14, 2008

Beets are making a comeback! On restaurant menus and food blogs and in magazines, recipes for the ruby red specimens are everywhere these days. Walk into a market and you'll find not only the common red beet, but now also beets in other vibrant hues-a rich goldenrod, deep purple, even snowy white. And when you buy beets, you're really getting a two-fer--you can enjoy the root itself, and also eat the greens, which have a buttery, spinach-like flavor. The sweet, earthy flavor of beets pairs well with so many main dishes -- but give this simple salad a try, where beets truly are the star of the show.

Beet Salad
Serves 2 to 4

If you can't find golden beets, this salad is equally as delicious with all red beets.

2 medium red beets
2 medium golden beets
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 ounces goat cheese
Salt and pepper, to taste

Preheat the oven to 400 degrees. Scrub the beets clean and wrap them in aluminum foil. Roast for about 1 hour or until soft, like a baked potato. Let them cool until you can handle them, then peel off the skins and cut the beets into wedges.

While the beets are roasting, toast the walnuts in a dry skillet over medium-low heat until golden and fragrant. Make the dressing by whisking together the vinegar and olive oil, with salt and pepper to taste.

Toss the beet wedges with the toasted nuts and dressing, then crumble the goat cheese over the salads.