Beet salad with goat cheese is found on many Italian restaurant menus. So make it at home with some wine and Italian music in the background, under a cool summer evening.
Insalata di Barbabietole con
Mele e Formaggio Caprino
serves 6
Preheat oven 400F (205C)
10-12 yellow and red organic beets with the greens leaves
1/3 cup (80 ml) each: olive oil and balsamic vinegar
black pepper to taste
4 ounces (115 g) (herb) goat cheese
1 tart, crisp organic apple
1. Slice the greens off the beats and leave a little stem on the top.
2. Scrub the beets and poke with a fork a few times.
3. Place in a baking dish, uncovered, with little water covering the bottom.
4. Roast the beets until they shriveled, dark, and caramelized outside, and tender with poked with a knife, 45-90 minutes. Let them cool.
5. Rinse the beet greens well, trim off the tough parts of the stems, cut the soft stem pieces from the leaves.
6. Bring a pan of water to boil. Drop the stems in a cook about 10 minutes.
7. Add the greens. Cook 20 minutes or until the stems are soft.
8. Drain and cool.
9. Peel the cooled beets, remove the skin, stem base, and the root tips.
10. Cut into wedges and place in a bowl.
11. Cut the greens (both leaves and stems) into 2-inch (5 cm) lengths. Toss with the beet wedges.
12. Whisk the oil and vinegar and black pepper.
13. Drizzle over the beets and toss.
14. Core the slice apple into thin strips.
15. Arrange the beets on a serving platter, fold in the apple pieces, crumble the goat cheese on top.
-modified Lidia's Favorite Recipes
