The Beet Goes On...{Roasted Beets and Goat Cheese Salad}

So, Texas has funny weather. Not funny "ha-ha" per se, but funny peculiar. The saying goes "If you don't like Texas weather, wait five minutes...it'll change." There is even a whole movie about our crazy Texas weather at the Bob Bullock Texas State History Museum. Today is sunny and clear and gorgeous and teasing us of spring. But,yesterday was gloomy and overcast, a bit drizzly and (for us) chilly. In addition to the winter weather, I needed to make space for my latest produce pick up from Johnson's Backyard Garden (cannot say enough good things about this CSA.) A root vegetable roast was in order. All of the beets and all of the turnips made their way via separate pans into the oven for a roast. Once they were finished up, the question was what to do with them. Since I am so very ready for Spring to have sprung, I decided to use those beets in one of my favorite ways - a roasted beet and goat cheese salad. This pairing appears in no fewer than 5 of my recipe books, and it is a good one. It uses root vegetables (which I usually think of solely as Fall/Winter fare), in a bright and springy way.  As for those turnips, they are waiting patiently in the fridge, already roasted, for their turn in the spotlight another day.



Roasted Beet and Goat Cheese Salad 
(serves 4)

• 1/4 C balsamic vinegar
• 1-2 Tbsp shallots - minced
• 1 tablespoon honey
• 1/3 C extra-virgin olive oil
• Salt and freshly ground black pepper
• 6 medium beets, roasted, peeled and cut into bite-sized chunks
• 6 C salad greens of your choice
• 1/2 C nuts, toasted and chopped (I've used walnuts and pine nuts with good results - pick what you like)
• 1/4 C dried cranberries
• 1 avocado, peeled, pitted and cubed
• 4 oz. soft fresh goat cheese, coarsely crumbled (I selected a Honey-flavored goat cheese that was nice with the honey of the dressing, but plain ol' goat cheese will be great too.)

1. Make salad dressing: In a small mixing bowl or pint sized mason jar, whisk together balsamic vinegar, honey, oil and shallots. Season with some salt and pepper to taste. Whisk well until the mixture is emulsified and slightly creamy.
2. In 4 large salad bowls, divide the greens evenly. Add beet pieces. Top with avocado chunks. Sprinkle with cranberries and nuts. Add the cheese crumbles. Drizzle with dressing to suit your liking and serve.

Happy Cooking!

sld

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