Yep, I know. Warm beets? That sounds awful! I thought so too but I also had no other ideas on how to use the beets I got. I decided that if it was terrible, I would throw it out (which is what I was tempted to do anyway with the beets so I would only be out a little time and energy if it failed). This was the best choice I made all week.
Things to note about the below recipe:
- beets are actually red all on their own. I thought the red was from the liquid they were stored in during the pickling process but I was wrong. You WILL get red hands when you peel and slice!
- You can peel a beet just like you peel a potato. There may be an easier way but I had no clue and tried my potato peeler. It worked.
- I had no idea how to roast sliced beets. I just put them on a baking dish with tin foil and baked at 400 degree F for 30 min. While they shriveled at the edges a bit, they tasted just fine.
- I dislike balsamic vinegar but wanted to try the recipe as written. It was a great choice. The combo of balsamic vinegar and goat cheese warmed by the warm beets is absolutely amazing!
Warm Beet and Goat Cheese Salad
1 bunch beets (washed, peeled, sliced)
4 oz Spinach (roughly chopped)
Olive Oil
Balsamic Vinegar
Salt and Pepper
2 oz goat cheese
1. Roast beets in oven in a baking dish for 30 minutes or until soft but still firm
2. Toss beets and spinach together in a salad bowl
3. Drizzle with olive and vinegar
4. Add salt and pepper to taste
5. Crumble goat cheese on top and toss one more time to mix ingredients and allow for greens to wilt a bit.
6. Enjoy!
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