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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beet salad with goat cheese, apples, and pecans Recipe

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This recipe for Beet salad with goat cheese, apples, and pecans is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small- to medium-sized red beets
1 Braeburn or other sweet apple
1/3 c. grape tomatoes
1/2 c. pecan halves
1/2 c. crumbled goat cheese
baby greens
1 T. whole grain mustard
light Ranch dressing
Directions:
Directions:
Preheat oven to 425º. Wash beets thoroughly. Cut off stems and root end, cut in half, and place cut side down in a loaf pan or cake pan. Do not peel. Add half an inch of water and cover pan with foil. Bake 20-30 minutes, until you can easily insert a fork in the center.

While beets are in the oven, let the baby greens rest in a bowl of cold water to plump up. Toast the pecan halves in a dry saucepan over medium-low heat, making sure to keep them moving around so they don't burn. This will take about 5 minutes. Set aside.

Remove the beets and let rest. When they're cooled slightly, remove the skins--they should slide off easily. Do not dice them yet! They'll turn your cutting board red, and everything will be beet-colored.

Dice the tomatoes and the apples. Dry the baby greens. Dice the beets and add to salad along with tomatoes, apples, pecans, and crumbled feta (in that order for best results). Mix the mustard with some light dressing and drizzle on top. Toss at the last minute because the beets will stain the apples, cheese, and dressing.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This salad looks even prettier with a mixture of red and golden beets. I also love baby Heirloom tomatoes, which may only be available in California.

 

 

 

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