Sunday, May 22, 2011
Seasonal Sunday--Beet & Chevre Salad with Toasted Almonds
Today's recipe is seasonal in the way that any salad is perfect in this warmer weather. At this time of year I basically live on some version of cold, fresh salad. This is one of my favorites and it is really quick to throw together.
Unfortunately, I'm the only one in my family who will eat beets so I make this in single size portions. I don't understand the beet naysayers. Beets are so delicious and healthy that I don't mind eating them nearly every day. I remember eating them out of the can when I was a little girl...I was always a bit of a vegetable weirdo.
This combination of beets, goat cheese and toasted almonds with a small handful of baby greens is to me, salad perfection. Just be sure to wash your hands after handling the beets because they stain. I drizzle this with balsamic cream and olive oil and then a couple of turns of freshly ground black pepper.
Beet & Chevre Salad with Toasted Almonds, serves one
1 cooked beet, vacuum packed or canned
2 rounds soft goat cheese, no rind
small handful baby field greens
skinless almond slivers
freshly ground black pepper
Carefully drain and cut the beet into bite-sized chunks.Crumble the goat cheese into pieces close to the same size as the beets.
Put your handful of baby greens in the bottom of a bowl, drizzle on balsamic cream and olive oil.
Add in beet and goat cheese chunks.Toss it all around to coat all the bits in the dressing.
Dry toast the almond slivers in a hot pan, watching carefully so they don't burn and shaking the skillet around from time to time.
Sprinkle almonds on top and then add your pepper.
It's as easy as that.
Happy Sunday. We're off to the Medieval Festival this afternoon so I will fill you in on that tomorrow.