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Recipe

Beet Salad with Oregano, Pecans, and Goat Cheese

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Scott Phillips

Servings: six to eight.

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.

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

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 5
      Sodium (mg): 110
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 4

Preparation

  • 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.

Reviews

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Reviews

  • cozette | 06/05/2016

    Easy and delicious! I've made it both roasting and steaming the beets. There wasn't a noticeable difference in the flavor of the beets. I found roasting easier.

  • user-3053991 | 02/15/2015

    Delicious!

  • dgmlsmith | 05/16/2014

    This is one of my favorite items to bring to a potluck. It gets rave reviews. People will think you are a brilliant cook. I prefer to roast the beets rather than steam. It gives them a deeper, sweeter flavor. I sprinkle the cheese on just before serving.

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