Posted on | 27 April 2010 | 3 Comments
been a bit hooked on beet salad's as of late. especially combining red and golden beets together. this recipe from epicurious is a perfect side dish or solo lunch for the warmer spring days heading our way. add a little goat cheese and voilà.
4 medium red or golden beets (4 ounces each), stems and root ends removed
1/3 cup walnuts, chopped
1 tablespoon balsamic vinegar
Freshly ground black pepper
1 tablespoon sunflower-seed oil
2 ounces lowfat goat cheese
Heat oven to 400°F. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar. Season with salt and pepper. Add oil; toss. Divide among 4 plates; crumble cheese on top.
IMAGES FROM EPICURIOUS & JAX FISH HOUSE