On our trip last weekend, Kevin and I ate at some really nice restaurants. The common theme? They ALL had beet salad on the menu. The other common theme? I ate all the beet salads. And WOW they were delicious!
I’ve always been kind of weirded out by beets, and I’m not sure why. Not anymore! One of the first things I put in our grocery cart when we got home was beets! Beets and especially beet salad have entered our recipe rotation. Both Kevin and I love when they are in-season.
Cooking beets cannot be easier. Honestly, it’s no harder than roasting a potato! (Okay, a little harder, but definitely worth the trouble) I have a pretty comprehensive roasting guide here.
Don’t be afraid of goat cheese. The flavour of it pairs so well in this beet salad that you’d be missing out majorly if you tried to omit it.
Why am I eating at my computer ? We’ll I just got the kids to bed, and I was working on a little thank you for a friend of mine! She helped out my parents while Kevin and I were on our trip – everyone had to work and we had childcare issues during the week, so she stepped up large and took the kids Thursday and Friday. I’m truly blessed to have such wonderful friends!
Do you need the recipe for these amazing candied pecans? Check out my post!
- 2 cups romaine lettuce
- ⅛ red onion, sliced thin
- bacon, as desired
- 1 roasted beet, cooled and diced
- goat cheese, as garnish
- candied pecans
- Build the salad, starting with lettuce, topping with beet chunks, onion, bacon and goat cheese.
- Make the dressing; combing the balsamic vinegar, olive oil and honey. Drizzle over salad.