Beet Salad
A delicious collaboration of beets, nuts, and mixed greens, topped with crumbled cheese and balsamic vinegar. Perfect as a starter or main dish.
Ingredients
- 2 lbs fresh beets (about 8), peeled and cubed
- 1 cup water
- 3/4 cup packed brown sugar
- 1/2 cup orange juice
- 1/2 pineapple juice
- 1/3 balsamic vinegar
- 2 tbsp unsalted butter
- 8 oz crumbled goat cheese
- 2 cups torn mixed greens
- 1/4 cup pine nuts, toasted
- balsamic vinegar
Cooking Steps
- In a large saucepan combine beets, water, brown sugar, orange juice, pineapple juice, the 1/3 cup balsamic vinegar, and the butter.
- Bring to a boil; reduce heat t medium-low. Simmer, uncovered, about 1 hour or until beets are tender and most of the liquid has boiled away. Remove from heat; cool.
- To serve, divide beet mixture among 8 salad plates. Sprinkle each serving with goat cheese; top with greens. Sprinkle with pine nuts. Drizzle with additional balsamic vinegar.
