A softball-sized beet, purchased at H.E.B. No idea where it was grown or how/why it’s huge.
A bunch of misshapen beets, closer in size to golf balls. Rat-tail roots and leaves still intact. Organically grown seven miles east of Austin at Johnson’s Backyard Garden.
Picked, purchased and eaten within a few days.
The choice is between more bang for the buck or simply better in every other way.
As a later-in-life convert to beets, I’ve posted often about the many ways to enjoy this multi-dimensional superfood. My current favorite: cold, or warm on a salad.
The combination of roasted beets, pecans and goat cheese on a bed of field greens with a basic balsamic vinaigrette is about as good as it gets.
And since beets always seem to take too long to cook, I’m now roasting lots of beets at once refrigerating the rest to be tossed onto salads throughout the week.
Roasted Beet, Pecan and Goat Cheese Salad
- 1 T olive oil
- 1 medium or a few small beets
- 4 oz. goat cheese
- 1/3 cup pecan halves
- 6 oz. field greens
- 2 T olive oil
- 2 T balsamic vinegar
- sea salt
- black pepper
Preheat oven to 375.
Peel and dice beets. Toss with olive oil and roast for 30 minutes or until tender.
Add pecan halves to a dry skillet. Cook for 5-7 minutes at medium heat tossing/stirring frequently
Combine olive oil, balsamic vinegar, salt and black pepper in a covered jar. Shake.
Divide greens among four salad plates or in a large salad bowl. Top with cooked beets, pecans and crumbled goat cheese. Toss with vinaigrette. Feast your eyes on a beautiful salad and enjoy.