Beet Salad with Goat Cheese and Candied Walnuts

I used to despise beets.  Ask my mom.  I practically ran screaming from the kitchen table when they were put out.  I’ve developed a different relationship with so many vegetables as I’ve gotten *cough* more mature in years, though and now they are one of my faves.

But lima beans… nope there is just no hope for lima beans.

As I’m still editing and wrapping up some thoughts to post on CHA, I thought I’d pop on today and share one of my favorite ways to eat these sweet and good for you root veggies.  It’s super simple and is elegant enough for company when you don’t want to serve the same old iceberg and ranch.

Ingredients:

• Mixed Baby Greens (or something like a Spring Mix)
• Canned sliced beets, drained and rinsed off a bit, and cut into 4ths (so they are bite size)
• Walnut pieces (to candy them you’ll also need butter and a tablespoon of white sugar)
• Crumbled goat cheese
• Olive oil and balsamic vinegar for the dressing (or pre-made bottled balsamic vinaigrette is fine too)

*Note – there are no exact measurements as it’s really all kind of to taste and depends on how many you are serving.

Directions:

1.  Divide the greens amongst the number of plates (about a handful for each, it’s really about the beets).

2.  Top with the cut beets and crumble some goat cheese on top (don’t stinge on the cheese).

3.  Now candying the walnuts is entirely optional, but I love the taste with this salad, so if you wish to try it that way…. add about 1/2 tbsp butter to a hot skillet and melt.  Then dump in the walnuts.  Next, add about a tbsp of white sugar:

Stir around until everything combines and the walnuts are slightly toasted, about 1-2 minutes.  Don’t leave them on too long as they’ll get bitter if burned.  You can toast the walnuts in a dry skillet as well without sugar or butter and you’ll still get a wonderful taste.   I toast just about all the nuts I work with now…

On Friday nights with a martini after a damn long work week…

Bah dump dump dump.

After you’ve candied / toasted them, sprinkle on top of the goat cheese.

4.  And finally, if you wish to make your own dressing (so good for you), simply keep in mind the ratio of 2 to 1.  For every 2 tbsps of olive oil there should be 1 tbsp of vinegar (but you can adjust those up and down to your taste also, some like it more vinegary).

Whisk together with a fork, add a little salt and pepper, and then drizzle over the salad.

This is SO good.  I hope you try it.

I’m doing a bit of purging of old supplies this weekend and am about to jump into a couple projects.  Can’t wait to share them with you soon!  And those final CHA pics are a’coming too.

Have a wonderful day, and thanks for stopping by.

Nothing personal lima beans – we just weren’t meant to be,