Beet It!

Uh, yeah. Lame.

Beet Salad with Oregano, Pecans & Goat Cheese

4-6 beets (red, golden or a combination)

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

Kosher salt & freshly ground black pepper

4 oz. soft goat cheese, crumbled

2 Tbsp. chopped fresh oregano

1/4 cup chopped lightly toasted pecans

Wash & trim beets. Boil beets in a large saucepan until a paring knife enters them easily, 30-45 minutes, depending on size. Set aside until cool enough to handle but still warm.

Peel the beets (by rubbing the skin off) and cut into thick wedges or bite-sized cubes. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt & pepper. Sprinkle the goat cheese, oregano and pecans over & serve.

*You can cook, peel and cut the beets up to 6 hours ahead. Refrigerate, then return to room temperature before finishing.

I always add more goat cheese & pecans to this salad. Today, I'm making honey-butter pecans for a bit of a twist.

Fresh & Quick 2010, Fine Cooking, p. 27.