I’ve been trying to do more of the salad thing and been wanting to cook with beets again, so I came up with this. It’s got layers of flavor with a light vinaigrette and some whipped goat cheese on top.
3 large beets, cooked and peeled, thinly sliced
2 large carrots, thinly sliced
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh chives, diced
salt and pepper, to taste
3 oz plain goat cheese
1 tablespoon milk
1 teaspoon dried parsley
Place the beets in a medium sized sauce pan with enough water to cover them and the lemon juice. Cover and cook over medium high heat for about 40-45 minutes, until tender. Drain the water and rinse the beets with cool water, until cool enough to handle. The skins will come off very easily now. Remove the skin and thinly slice. (Cooking them with some lemon juice helps reduce the beet bleeding.)
Slice up the carrots -a mandoline slicer works great if you have one. Arrange the beets and carrots on a plate.
In another small bowl, whip together the goat cheese, milk, and parsley until it’s fluffy. Place on top the salad. Serve immediately. Serves 4.