I must give credit to Kate Kurtz at Urban Food Producer for inspiring this recipe. I found some gorgeous gold beets at the market and turned to Twitter for ideas about how to prepare them. Kate suggested roasted beets, blue cheese and watercress dressed with vinaigrette.
I’ve never had luck roasting beets. If anyone has the secret, please share. Mine usually end up shriveled and tasteless. I steamed my beets this time (thanks again, Patricia Wells, for another great technique) and used what I had on hand: goat cheese and leaf lettuce. Then I topped it all with chives, fresh pepper and balsamic vinaigrette. I intended to sprinkle a few roasted pumpkin seeds on top for crunch, but I forgot. (I’m sure this addition would have been spectacular.) These beets were the best ever – perfectly cooked, full of flavor and they didn’t leave purplish red stains everywhere.
This salad is a good source of Vitamin A, Vitamin K, Folate, Manganese, Dietary Fiber, Protein, Vitamin C and Potassium. Quite a punch for 53 calories! Goat cheese is high in Saturated Fat, so beware if you are watching your fat intake.
- 3 gold beets (without tops), peeled
- 4 leaves leaf lettuce
- 1 oz goat cheese, crumbled
- Balsamic Vinaigrette
- fresh chives, minced
- freshly ground pepper
- Bring water to a simmer in the bottom of medium saucepan fitted with a steaming rack. Place (whole) beets on steamer rack and cover. Steam until beets are cooked, but still firm, about 30 minutes. Let beets cool, then slice into ¼-inch rounds.
- Place lettuce leaves on serving plates. Arrange beet slices and goat cheese on top of lettuce. Drizzle vinaigrette over salad or put vinaigrette in spritz bottle and lightly spray dressing over salad. Garnish with chives and season with pepper.