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Beet Salad with Oregano Pecans and Goat Cheese Recipe

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This recipe for Beet Salad with Oregano Pecans and Goat Cheese is from The Law of Cooking - The Legacy continues, 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:  
Beet Salad with Oregano, Pecans, and Goat Cheese

8 to 10 medium beets (red, golden, or a combination)
3 Tbs. extra-virgin olive oil
3 Tbs. aged balsamic vinegar
Sea salt or kosher salt and freshly ground black pepper
4 oz. soft goat cheese, crumbled
2 Tbs. chopped fresh oregano
1/4 cup chopped lightly toasted pecans
Directions:
Directions:
Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.

Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 to 60 minutes if beets aren't cooked
Personal Notes:
Personal Notes:
I diced my beets and put in separate bowls as the cheese could get red. I boiled beets on the stove. I cut up some cherry tomatoes to put with the beets and the dressing and goat cheese made it so good.

 

 

 

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