I love this salad as a side with some of our savory empanadas or it can stand alone as a meal.
I love beets. As a child I would eat beets regularly as mom would make her beet salad several times a month. Although I'll admit, sometimes I use canned or sweet beets on lazy days, Mom would make a simple salad with boiled beets, onions, parsley, olive oil, red wine vinegar, and occasionally some hard boiled eggs. Always tasty and a nice memory created at the dinner table.
My love for beets inspired this recipe which I hope you will enjoy as much as my family, friends and I do. The mixed greens can be substituted for arugula if you prefer. If you try it, send me a note and a pic on our Facebook page to share!
Beet, Mixed Greens, and Goat Cheese Salad
1 large beet or 2 medium beets
2 cups mixed greens
4oz. goat cheese
Few thin sliced red onions (amount to your liking)
1/4 cup candied almonds, pecans, or walnuts
salt and pepper to taste (extra pepper makes it great!)
sprig fresh thyme (dried thyme may be used, press with fingers when adding, releases flavor)
good extra virgin olive oil
good balsamic glaze
Add water to cover the beet in saucepan cook on medium high (to cook beet faster, cut in 4 quarters)
Remove goat cheese from refrigerator about half hour before using to soften
When beets are tender (use a pointy knife to poke, should go through easily), drain water, wait til cool, and cut into small wedges
Place beets in a bowl and add a little olive oil and salt, and mix then put aside
Arrange greens on a platter and add the beets in a decorative manner, forming a design, (see photo below)
Add chunks of goat cheese.
Add candied nuts.
Season with salt, pepper, and thyme leaves
Drizzle with more olive oil and with balsamic glaze
Voila....Bon Appetit !!!