Beet Salad With Oregano, Pecans, And Goat Cheese

Name: Beet Salad With Oregano, Pecans, And Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbs aged balsamic vinegar; 113 grams soft goat cheese, crumbled; 6 servings Sea salt or kosher salt and freshly ground black pepper; 3 Tbs extra-virgin olive oil; 2 Tbs chopped fresh oregano; 59 milliliters chopped lightly toasted pecans; 8 beets (red, golden, or a combination)

Beet Salad With Oregano, Pecans, And Goat Cheese might be just the side dish you are searching for. This recipe makes 6 servings with 199 calories, 6g of protein, and 14g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have oregano, goat cheese, pecans, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Steamer Basket

Sauce Pan

Pot

Knife

Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Beet

Equipment you will use

Bowl

Sprinkle the goat cheese, oregano, and pecans over the beets and serve. Make Ahead Tips You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

Ingredients you will need

Goat Cheese