Simple Beet Salad
Summer is most certainly here – hitting over 100 degrees earlier this week before the heat index! I’m trying to stay as cool as possible in the house, so avoiding the oven as much as possible. Thankfully the local farmers’ markets are BOOMING with fresh and delicious produce making it super easy to make healthy dinners that don’t require much cook time. With this simple salad the trick is to slice the beets on the thin side so that they can be cooked in under 7 minutes, nice and crispy on the outside and melt in your mouth delicious in the middle.
1/4 cup balsamic vinegar
3 tbsps shallots, thinly sliced
1/3 cup extra-virgin olive oil
6 medium beets, peeled and sliced (about 1 lb)
3 ounces soft fresh goat cheese, coarsely crumbled
Salt and freshly ground black pepper
- The night before, place the beets and oils in a tupperware and toss well.
- 10 minutes before supper, heat a large saute pan over medium heat. Add the beets in a single layer and cook for 3-5 minutes or until crispy - then flip and repeat.
- Turn heat off and leave beets in pan to slightly cool. Season to taste with salt and pepper - and do a final stir in the oils.
- Remove to salad plates and top with goat cheese.
To make it even quicker to get dinner on the table, I prepped them the night before so that they could soak in the oils. We enjoyed these with a cold pasta salad, which had also been prepped the night before! I find it so much easier to cook right before bed (and after dessert) and since it’s cooler outside the kitchen doesn’t become a mini-furnace.