This week Maya Papaya CSA dropped me off a bunch of local goodies including beets. Although I like beets I've never cooked with them. After looking through some recipes I settled on a Beet Salad with Goat Cheese. It was made with candied walnuts and an orange and balsamic dressing. I had lettuce and romaine on hand so I substituted those for the greens in the recipe. I added grilled chicken to add some protein and make it more filling.
Here's the recipe I followed:
Beet Salad with Goat Cheese
4 medium beets trimmed and cut in half
1/3rd cup chopped walnuts
3 Tablespoons maple syrup
1 10 oz package baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup olive oil
2 oz. goat cheese
- Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
- While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
- In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
- Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. Here's the link:
Beets actually are 2 veggies in one. The leafy greens the grow from the beet are edible and very much resemble swiss chard in look and taste. I prepared the beet greens as a side dish with another meal. I sauteed garlic and chopped prosciutto and then added the beet greens (which were blanched in boiling water for 2 minutes). I finished off the dish with salt, pepper and a squirt of lemon juice. It tasted a lot like spinach.
