Using quality, locally grown beets for this temping side dish is the key here – you know the kind with luscious greens still attached. You may get lucky with a supermarket bunch but it’s possible your salad turns out rather bland. You can fix a bland beet salad by adjusting the dressing. But for maximum success seek out a local producer of organic root vegetables. I have used golden beets here you could and should make this salad with red beets.

Serves 4

Ingredients:

1 bunch beets (golden or red)

1/2 cup walnuts

1/3 cup crumbled goats cheese

2 tablespoons minced parsley

1/3 cup quality EVOO

4 tablespoons balsamic vinegar

1 teaspoon mustard

1 teaspoon salt

Freshly ground black pepper

Directions:

Remove greens from beets and set aside for use later. Bring a large pot of water to boil and cook until tender (about 40 minutes)

Remove skins from beets and slice into 1/2 inch think rounds. Arrange on a plate. Chop walnuts and toast in a frying pan until fragrant – do not allow to burn.

Garnish beets with walnuts and then add goats cheese and parsley.

Emulsify your salad dressing by using a whisk to blend oil, vinegar, mustard, pepper and salt. Pour over salad.