Monday, September 6, 2010

Beet and Goat Cheese Salad

Beet and Goat Cheese Salad

3-4 medium beets
Mixed greens
4 oz goat cheese (Chevere)
Candied walnuts
Balsamic vinegar, to taste
Olive oil (optional), to taste
Kosher salt and pepper, to taste

Scrub beets and place in a pot of boiling water.  Boil until beets are tender and skins come off, roughly 30-40 minutes.

When cooled enough to handle, remove skins of beets and roughly chop into bite-size pieces.

Place desired portion of mixed greens onto plate, add beets, sprinkle goat cheese and candied nuts on top.

Season with salt and pepper to taste, and drizzle with vinegar olive oil.

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