Beet Salad This is an elegant beet salad! The trendy kind, with golden beets, candied walnuts and goat cheese. (or feta if you prefer) Leaving the skin on, boil the beets in a kettle (starting with cold water) for about 25 minutes. Yes, they are tough. Test with a fork for a firm tenderness. Let cool a bit and then peel. Slice thickly and arrange on a platter. I used both red and golden beets – so pretty! Make vinaigrette. I used one part white balsamic vinegar to two parts olive oil. I included one small shallot, minced and one garlic clove, also minced. Add one Tablespoon of honey as well. One teaspoon Dijon mustard helps keep the dressing from separating. Add salt and pepper to taste. Combine all in a small jar, and shake well. Spoon dressing over sliced beets. Sprinkle with goat cheese crumbles, candied rosemary walnuts and then garnish with beet leaves or fresh rosemary sprigs from your garden.
Posted on: Thu, 15 May 2014 17:56:42 +0000
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