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.
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Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.
Made this for lunch to serve with as a side to a cucumber gazpacho. This was really easy to make. I didn't have aged balsamic on hand so I used white balsamic and I served the salad on a bed of lettuce which was drizzled with olive oil. Yummo!
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.
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.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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