Embracing a Fall Veggie ~ Beets! Salad: both gold and red beets, walnuts, shallots, goat cheese and sprouts.

Hi Friends!

This is one of my absolute favorite salads to make in the spring or fall (when beets are in prime season).

A few notes:  If you have a cheese or nut preference (other than goat cheese or walnuts) just about any nut or cheese will work for this dish! We love the creaminess of goat and richness of walnuts in this salad.

Also, Beets do take some time to peel and roast, so if you are looking for a short cut, Costco sells Love Beets washed, peeled and pre-cooked! The packaged precooked beets are still very tasty and cut down on cook time.

For our meal last night, Chris and I used fresh beets (both the gold and red variety).

Here is what you will need:

ü 1 bunch of gold beets (usually there are two to three beets in a bunch)

ü 1 bunch of red beets

ü 1 shallot

ü 1ounce goat cheese

ü Small container of sprouts

ü 10-15 walnuts

To get from A to B:

ü Wash and peel beets

ü Cut beets into rounds or slices

ü Slice half of the shallot into thin pieces, and separate out the layers (save the rest for another meal)

ü With a little olive oil, toss the beets and shallots into a pan over medium-high stovetop heat. Note: if you want the beets to retain their own color, cook them in separate pans. Otherwise the color of the red beets will bleed onto the gold beets.

ü Cook the beet/shallot mixture until you can easily slide a fork into the beets (this will take about 20 minutes).

ü Once beets are tender pour into a bowl. You can let the beets cool and serve this salad cold, or serve right away warm!

ü Dress the salad with the goat cheese, walnuts and sprouts as desired

Serve and Enjoy!

Chris and I ate this salad along with chili lime pan roasted salmon and a side of sauteed spinach. Yum!