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Beet Salad
Everyone knows I love beets. I meet so many beet lovers at our forums. Maybe you’re one of them? If so, this is the recipe for you: simple, delicious, perfect for an elegant meal or just a humble snack.
- 2 lbs. beets (mix red and yellow if possible), trimmed
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 2 tsp. honey (I like acacia honey)
- 1 tsp. salt
- 1/8 tsp. pepper
- 4 cups chopped watercress
- 2 oz. Humboldt Fog goat cheese (if you can’t get it don’t compromise for the usual goat cheese log; just punt it)
Preheat oven to 375F. Wrap the beets in foil and bake until tender (1 ½ hours). Combine dressing ingredients well. Toss everything gentle and plate.
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