Our second course to the birthday celebration was a salad that Chris always orders when we go out. He loves beet salad. This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on. And to be completely honest, I NAILED it! I will admit it was easy with no thought required. Chris was impressed and pleased with his second course. Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF
The Fuller Beet Salad
4 medium beets,(red or golden) stems and root ends removed*
1/3 cup walnuts, chopped
1 T balsamic vinegar
Freshly ground black pepper
1 T sunflower seed oil
2 oz. goat cheese
Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly and remove foil. Rub off skins. Cut the beets into wedges.
While beets are roasting, in a small bowl, walnuts with vinegar and set aside.
Toss beets with walnut/vinegar mixture. Season with salt and pepper. Add sunflower seed oil and toss together.
Divide beets among 4 salad plates. Crumble goat cheese on top.
*I used red beets this time. Be careful with their stain. I’m thinking golden is better for entertaining, etc.