Beets with Goat Cheese & Walnuts Recipe

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Ingredients

  1/4 cup apple cider vinegar

1 tablespoon orange juice

 1-2 teaspoons orange zest

 1/3 cup extra-virgin olive oil

 Salt and freshly ground black tellicherry pepper

6 medium beets, cooked and cubed

 1/2 cup walnuts, toasted, coarsely chopped

 4 ounces soft fresh goat cheese, coarsely crumbled

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Katz Apple Cider Vinegar - Gravenstein

$13.99

Bona Furtuna Heritage Blend Organic Olive Oil

$37.99

Peppercorns - Black Tellicherry

$29.99

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Directions

Fresh Beets with Goat Cheese and Toasted Walnuts Recipe

Some how fresh Goat Cheese and Beets just go so nicely together. Something about the sweetness of the beets together with slightly acidic, pithy taste of the goat cheese creates a perfect flavor balance. Add the slight crunch of the toasted walnuts and you have a perfect combination. We made the dish as a vegetable side. But you can add a little more dressing and serve it on a bed of greens or butter lettuce, and you have a side salad. Many chefs add chunks of avocado -- to add a little more anti-oxidant punch.

Directions:
1. Place washed beets in a pot of water and bring to a boil. Boil beets until tender when stabbed with a fork - about 50 to 60 minutes. Remove from water and place a side to cool or place them in a bowl of cook water until beets are cool enough to easily peeled and cubed.

2. In a mixing bowl, combine the vinegar, orange juice, orange zest, olive oil, salt and pepper -- and whisk well. Place cubed beets in dressing and toss well. Let beets sit to absorb dressing.

3. Toast walnuts on a small sheet pan in either a 300-degree oven or in a toaster oven. Watch the nuts closely so that they don't burn -- 2-5 minutes max. Remove from oven and chop coarsely.

4. Place beets in a serving bowl. Sprinkle walnuts over beets. Crumble goats cheese over beets and walnuts, and serve.

5. Can be served over a bed of butter lettuce or spring greens.

serves 4-8