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.
Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?