Our first crops are in, and what is a farm without produce!
I will be honest, I begged Josh not to plant beets. I disliked them immensely. They can have such an earthy bitter taste that I can never seem to get out of my mouth! Yuck!
Beets!
Soooo I did some research and discovered that a lot of the earthy taste can be removed by
A. Peeling
B. Salting
C. Roasting
And if necessary…
ACID!
So I combined all these elements because I REALLY REALLY wanted to make myself like these beets. They look AMAZING, and anything that looks that good should taste that good! AM I RIGHT?!
The end result was fabulous, and I am now a beet lover, instead of a beet hater! I cannot wait for the rest to be ready to harvest just so I can do this recipe again!
Roasted Beet and Goat Cheese Salad
4 cups Salad Greens
1/2 cup pecans
1/2 cup thinly sliced red onion
4oz Garlic Herb Goat Cheese
.5-1lb. Red Beets
Olive oil
3/4 tsp of salt
Dressing:
1/2 cup Olive oil
2 tbsp Red Wine Vinegar
3 tbsp Dijion Mustard
2 tbsp honey
1 tbsp fresh rosemary
Salt and Pepper to taste
Preheat oven to 400. Peel and dice beets into bite size pieces. Toss the beets with a small drizzle of olive oil and salt. Roast for 15-20 minutes or until tender.
Construct salad with chunks of goat cheese, pecans, sliced onion, greens, and beets.
Grab a jar with a lid, add dressing ingredients and shake!