When you venture to your local market or grocery store, you’re bound to find a wide variety of beets available. There are so many colors, flavors, and types.
As we head closer and closer to fall, I’m beginning to be more and more inspired by the dark, rich colors of the season. This beet salad dish would create a wonderful start to a fall harvest supper. I love beets and marrying beets with goat cheese is one of my favorite flavor combinations. This salad showcases those ingredients beautifully.
Goat Cheese and Beet Salad with Thyme Lime Dressing
You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula
To prepare beets:
Preheat the oven to 350 degrees F.
Roast beets in skin in the oven for 45 minutes
Let the beets cool, then peel the beets and slice into ½ inch disks
* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.
For the Dressing
You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest
To prepare salad:
Place all dressing ingredients in a small lidded jar, close the lid and shake until combined
Assembly of the salad: Arrange beets on platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.
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