Dinner from our farm- Beet Salad with Walnuts and Goat Cheese
Beet salad with walnuts and goat cheese
- 3-4 beets
- salt and black pepper to taste
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1/2 cup walnuts
- 1 bunch arugula, trimmed and torn
- 4 ounces goat cheese, crumbled.
Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
While beets are cooking, preheat the oven to 350. Spread the walnuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
Toss the arugula with the beets, and divide onto plates. Scatter walnuts and goat cheese on top.