Second Course: The Fuller Beet Salad

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

Sea salt

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.

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