Before you cringe with flashbacks from your childhood about pickled beets, please indulge me a bit. The night before the NYC Half Marathon, my sister-in law and I went to a small, amazing Italian Restaurant in Manhattan called, Angelo’s. Before we ordered our pasta entrees we decided to take a risk on the warm beet salad. After all, beets are supposed to be good for you, and we could use all the power food we could get before running 13.1 miles. Well, we gobbled it up like someone was about to take it away from us. It was delicious. Since then, I’ve been on a mission to recreate the tangy, warm beets, topped with creamy goat cheese and sprinkled with just enough crunchy walnuts to make you forget you’re eating healthy. Take a risk, and trust me on this one. ~Jennifer
What you’ll need:
3 Fresh beets(yes, we’re cooking them from scratch)
Goat Cheese( I used Chavrie fresh goat cheese)
Heats of Romaine Salad
1/2 sweet onion(you can use a red onion as well0
Extra Virgin Olive Oil
Cut off the tops of the beets, leaving some of the root on for boiling.
Here’s a tip, the greener the leaves of the beet, the riper the beet itself so look for those bright green and red leaves.
Save some of the leaves to mix in your salad.
Boil water, add 2 tablespoons of salt and 2 tablespoons of honey.(The beet will take on the salty, sweet while boiling)
Place the beets in the boiling water. Cook until tender.
Place in an ice cold bowl of water to stop cooking and begin peeling the skin off the beet.
Cut into thin slices
Salad dressing: 1/3 of a cup of EVOO, and ¼ of a cup of Balsamic Vinegar. Add two teaspoons of honey to sweeten and whisk together.
Chop up the hearts of Romaine & the onion. Sprinkle 1 tablespoon of garlic powder over the leaves and incorporate the beet leaves.
Top the salad with the beets. Crumble the goat cheese and the walnuts on top.
Add the dressing and enjoy!