Keep reading. Beets are known to be perfect for wooing.
Molly wrote down the recipe right in my kitchen; it’s that simple and she’s that nice. I three-hole punched it and slid it into the cookbook binder as I knew it would be a salad staple.
The fresh beets, goat cheese, and candied maple syrup walnuts have been a huge hit with guests and family all summer. We even served it at a wedding party dinner.
You’re sold, right?
If not, I understand. Beets used to be the very last vegetable on my childhood wish list. I thought they grew in a can. Blech! But times have changed, my friends. Beets were the underdog and they’ve made a comeback.
A few months ago I began eating beets only because they were healthy. I drank them raw, in smoothies, with the edible greens; beets make every smoothie pretty.
Over the last few months I’ve eaten beets boiled, roasted, chilled, and grilled. And now sing beet praises. With enough exposure (and improved cooking methods!) the palate changed and adapted – so can yours!
Full of antioxidants (cancer fighters), vitamins, and minerals, beets also help detox the liver. They are huge for endurance because of the sugar/carbohydrate content (making them excellent sources of energy), but because of its high fiber, the carbohydrates are released slowly into the blood sugar. Versus chocolate.
Need one more benefit? Yes, beets are also known to be aphrodisiacs. Who knew?
So. Let’s dig in. Literally, or find those beets at the grocery store or farmer’s market.
Wash fresh beets well and cut off greens (edible!). Under no circumstances are you to use canned beets. Promise me.
You can boil the beets in a small amount of water (save the leftover liquid for smoothies!) or even microwave them, but my favorite way is roasting. Cut beets in half, skin on, and roast with a tad bit of olive oil. About 40 minutes. When soft, let cool, and rub off skin.Snip mixed greens from garden. If your grocery store isn’t on strike, you can buy lettuce there. Wash, dry, and put in salad bowl. Next, over medium heat, put 1 Cup Chopped Walnuts into a frying pan.Pour 1/4 Cup Pure Maple Syrup into pan. Stir. In mere minutes, walnuts will caramelize and become like coated candy. Divine. Watch carefully, stir often. Scrape immediately onto greens. If you leave them in the pan for later it will be a hardened disaster.
Fresh Beet Salad with Goat Cheese and Maple Syrup Walnuts:
2-3 Fresh Beets
8 ounces Fresh Goat Cheese
1 Cup Walnuts, chopped
¼ Cup Maple Syrup
¼ Cup Olive Oil
¼ Cup Balsamic Vinegar
Salt and Pepper to taste
1. Wash beets, cut off stems, cut in half. Roast in oven for 40 minutes or until just soft. Let cool.
2. Over medium heat, add 1/2 cup walnuts and 1/4 cup pure maple syrup. Stir constantly until walnuts caramelize. Put on greens.
3. Rub skin off beets, cut into small pieces, and put on mixed greens.
4. Add goat cheese
5. Add dressing.
Enjoy! And swoon.
Last night as I was laying down with the girls at bedtime, Brynne whispered…”I just want to go to sleep…and eat some beets.”
Looking for more salad ideas? Try these: