Melissa of Smells Like Brownies has been doing a CSA this year, so for one of our weekly vegetarian lunches we decided to use up some of the beets and lettuce she had received. This super delicious and filling salad involves sweet roasted beets, fragrant toasted walnuts, and creamy goat cheese. Simple and fresh - this is a great way to enjoy beets!
Warm Beet and Chèvre Salad
from Smells Like Brownies
3/4 lb beets (about 3 medium)
6 tbsp balsamic vinegar
1/2 cup olive oil, plus extra as needed
1 tbsp honey
salt and black pepper
1 wheat baguette, cut into 1/4″ slices
1 medium head lettuce, such as Bibb or Boston
1/3 cup walnuts, lightly toasted, chopped
1 tbsp chopped fresh oregano
4–6 oz goat cheese
Preheat oven to 350°. Wrap the beets tightly in foil and roast them for 1–1.5 hours, or until they are soft enough to pierce through the thickest part with a butter knife. Unwrap the beets and let them cool 10–15 minutes.
Meanwhile, whisk together the balsamic vinegar, honey, and olive oil in a small bowl. Season to taste with salt and pepper. Set aside.
Lightly brush the baguette slices with olive oil and sprinkle with a pinch of salt. Set the slices on a cookie sheet and broil in the oven for 3 minutes.
Rinse and tear up the lettuce. Sprinkle the toasted, chopped nuts and oregano over the greens.
When the beets are cool enough to handle, rub the skins off the flesh. Cut the beets into slices or wedges and sprinkle over the salad.
Top the salad with crumbled goat cheese and a drizzle of the oil and vinegar dressing.