When I was at the farmers market on Saturday with Sarah, I picked up a couple pounds of gorgeous-looking beets, without much of a plan other than they called out to me. Yesterday afternoon around 3 pm, they started to talk to me from the vegetable drawer and so I put a pot of water on the stove to boil them up. I had picked up a package of chevre at Trader Joe's and I started to imagine a beet and goat cheese salad with red onion, olive oil and balsamic vinegar.
While I was in the middle of making some relatives showed up and my cooked beets spent about an hour gently cooling in their skins on the kitchen counter. When I finally got back to them, they slipped out of their skins easily. I cut them into half moons, tossed them with some great olive oil that somehow wandered into my parents' kitchen, the crumbled chevre, some slivered and soaked (in attempt to make them a little less pungent) red onion, a little balsamic, a bit of cracked black pepper and some salt.
I had intended to top it with some toasted walnuts, but people came in and started eating it before I got to that step. Instead I just cut off a hunk of sourdough from a loaf I bought at New Seasons earlier in the day and scooped up a plate of beet salad for myself. They were some of the best beets I'd ever had, sweet and earthy and so tender. If you have some beets laying around, this is a great way to make them appeal to a large swath of people, as no one who has passed through the house yet has been able to say no to it.
12-24-2007 @4:21PM LeisureGuy said... Raw beets make a great salad, too: scrub them well, grate them, add dressing and whatever else you like (goat cheese, scallions, etc.). No need to peel them, BTW. I have read (but have not verified) that raw beets have more nutritional value than steamed (or boiled, which usually is worse nutritionally than steaming). Maybe, maybe not. But raw beets do make a fine salad.
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12-26-2007 @4:13AM Demian said... I make something similar to this with roasted beets instead of boiled - the roasted beets get very sweet and add a wonderful carmelized flavour to the dish.
Roast the beets for an hour at a medium temperature before cooling and peeling.
I also add a bit of mint to the mix for a fresh note to the flavours - it goes well too.
The creamier the goat cheese - the better the salad.
This one is always the big winner at potluck type dinners.
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