Beet Salad with Oregano, Pecans, and Goat Cheese
Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.
Prep 15 min · Cook 40 min · Total 1 hr 10 min · Makes 4 servings
Ingredients
- Olive oil
- Salt and pepper
- Oregano
- Pecans
- Goat cheese
- Red onion
- Balsamic vinegar
Directions
- If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.
- Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.