photography scans via Sunday SuppersDelicious, light and impressive, this beet salad is sure to elicit rave reviews from your Thanksgiving guests!
Beet Salad with Pecans and Goat Cheese
8 to 10 medium beets (red, golden, or a combination)
8 to 10 medium beets (red, golden, or a combination)
3 Tbs. extra-virgin olive oil
3 Tbs. aged balsamic vinegar
Sea salt and freshly ground black pepper
6 oz. soft goat cheese, crumbled
2 Tbs. chopped fresh oregano
1/3 cup chopped lightly toasted pecans
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 (You may choose to wear gloves as to avoid pink hands). 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.
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 (You may choose to wear gloves as to avoid pink hands). 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.
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