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Video Recipe: Beet Salad with Oregano, Pecans, and Goat Cheese

Video Length: 2:24
Produced by: Sarah Breckenridge and John Craig Ross; videography by John Craig Ross; original music composition by James Sizemore; titles by Michael Amaditz

Full of sweetness and saturated color, beets become tender and full-flavored when cooked, making them an ideal ingredient for salads, side dishes, and soups. Here in this gorgeous salad, the beets are the star. Add goat cheese and pecans, and you get a salad that is creamy, tangy, and crunchy all at once.

Get the Recipe
Beet Salad with Oregano, Pecans, and Goat Cheese

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients
8 to 10 medium beets (red, golden, or a combination)
3 Tbs. extra-virgin olive oil
3 Tbs. aged balsamic vinegar
Sea salt or kosher salt and freshly ground black pepper
4 oz. soft goat cheese, crumbled
2 Tbs. chopped fresh oregano
1/4 cup chopped lightly toasted pecans

Instructions
If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets.

In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.

Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.

Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

Can't get enough beets? Check out more beet recipes.

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posted in: beets, video recipes
Comments (1)

RubyD writes: Lovely recipe. I'm always cooking beets and the only thing I would do different is that I would roast the beets. The flavor in the roasting of them is tremendous and I feel brings out the taste and sugars in the beets much more than steaming. Also, I do not remove the skin. After roasting the skin is so thin it is barely noticeable if noticeable at all. Having said all of this, the actual recipe in this video is very nice. Loved the way the video was done. Music was perfect. Posted: 9:59 am on September 27th

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