beet salad

 

Makes a single salad portion. Suggestion - wear rubber gloves to protect your hands from staining by the beets!

 

INGREDIENTS

 
 

2-3 beets per salad serving ( I roasted 9 beets for 4 servings)

1 tablespoon goat cheese

2 tablespoons chopped scallions

1 tablespoon pistachios (shelled)

1/4 apple diced

Balsamic vinegar 1/2 cup

 METHOD

 

  1. Preheat oven to 400 degrees.

  2. Rinse and dry beets.

  3. Cut off stem and root sides to beets. Wrap each beet in tin foil and bake in oven for 1 hour.

  4. Remove beets from oven; allow to cool. When cool unwrap beets from tin foil.

  5. With hands protected in gloves, peel off beet skins by hand. They should just slip off easily.

  6. Cut each beet into 4-6 wedges and arrange beets on plate.

  7. Add goat cheese, pistachio nuts, scallions and diced apple.

To make the balsamic glaze:

  1. Put the vinegar in a small pot.

  2. Under a medium-low heat, slowly bring the vinegar to a simmer. Whisking constantly, keep it at a low simmer until the volume is reduced by half and the balsamic starts to thicken. The entire process takes about 10 minutes from the time you heat the pan until the balsamic is reduced to a syrupy glaze.

  3. Remove the reduced vinegar from the heat and pour into a heat-proof container for storage or use immediately.