Yummy Beet Salad
Today, Sharon shares a fab recipe to treat your beets:
I discovered my love of beets last year, and was even more drawn to them when I learned that they are a great source of vitamins A and C, are high in folates and antioxidants, and are a great digestive. Here’s one of my favorite new ways to prepare them:
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Beet Salad
Serves 8 or more
Preparation:
1. Wash and boil beets with skins on for about 25 minutes (or as long as it takes to be able to pierce close to the center of the beet with ease).
2. Cool beets and while still warm, pull skin off by applying medium pressure against the skin. Slice and cube the beets to desired size (a bit smaller than ½ inch chunks works well). Place in refrigerator to chill.
3. In a separate bowl, toss orange pieces, walnuts, and thyme with olive oil.
4. Just before serving time, toss together the beets, orange/walnut/thyme mixture, and goat cheese (add as much or as little as you want) and season to taste with salt and pepper. Garnish with reserved sprigs of thyme. (Note: you want to wait until the last minute to mix the beets to preserve the color of the other ingredients before serving.)
Other add-in options:
CLICK HERE for a printable PDF of this recipe.
Comments
I absolutely love beets and don't eat them as often as I would like.
I cannot believe I only learned this year that beets can be eaten raw.
I make a similar salad to this one with raw beets and it is fantastic.
Posted by: Catherine D | September 3, 2008 6:10 PM | Reply to this comment
You can make a similar salad with roasted beets! Its yummy~ I just made it yesterday! Just put some olive oil and salt on the beets and bake for about one hour at 400F then peel and cool. You can add arugula or spinach or lettuce and an olive oil, balsamic vinegar and mustard dressing. yum!
Posted by: zmama | September 5, 2008 12:43 PM | Reply to this comment