Beets are one of my favorite vegetables. Despite being messy AF to make, I love how sweet and earthy they are. They work well in both sweet and savory dishes, beet season is a good one. The most classic combo when it comes to beets is beets and goats cheese. They are made for one another, one tangy and sharp with the other sweet and earthy. This beet and goat curd salad is crazy simple and crazy delicious. I keep my beets in large wedges after roasting, and sprinkle with fresh goats cheese, pistachios, mint, and a drizzle of honey.
If you’ve ever wondered how to cook and peel beets, I like to roast THEN peel under col water. Sure, my hands get red and I look a little weird for a few days, but hey, it’s worth it.
Beetroot + Goat Curd Salad
Author Micah Siva
Total time: 60 minutes
Serves: 2-3
Ingredients
- 5-6 medium beets
- 3 Tbsp olive oil, divided
- 1 sprig thyme
- 1/4 c. goat curd, or chevre
- 2 Tbsp chopped pistachios
- 1/4 c. mint leaves, chopped
- 2 Tbsp balsamic or white wine vinegar
- 2 tsp honey
Instructions
- Preheat oven to 400F.
- Wrap beets in foil, with 2 Tbsp olive oil and thyme. Roast for 45-60 minutes, or until tender.
- Once cooled, place in a paper towel and rub to remove the skin. Quarter each beet.
- Whisk remaining oil, vinegar and honey
- Add beets to a large bowl, top with goat cheese, mint and pistachios. Drizzle with dressing.
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