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.
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
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.