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Recipe

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

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.

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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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