Beet Salad

-2 bunches baby beets (about 8 total, save greens for later use)
-1 large head of lettuce (chopped into preferred size)
-2 Tablespoons of oil (olive, avocado, etc.)
-1 Tablespoon red wine vinegar
-3/4 Tablespoon fresh lemon juice
-3 ounces goat cheese or other soft cheese of choice (optional)
-Salt and pepper

-Place beets into sauce pan with enough water to cover them. Add salt to water. Cover and bring to a boil. Reduce heat and simmer for about 15 minutes, until beets are tender.
-Drain beets, rinse with cool water, and then cut into preferred size for salad (you can also cut them before cooking. If so, reduce cook time by about 5 minutes)
-Toss beets with olive oil, vinegar, and lemon juice
-Combine beets with lettuce and season with salt and pepper to taste

To serve:
-Place a pile of lettuce and beets onto a plate or bowl, then add clumps of goat cheese to top. Garnish with pepper if desired.


-Josh & Katie

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