Our Favourite Beet Salad / by Linda Klimack

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This is the yummiest beet salad, complete with oregano, pecans and goat cheese!

8 to 10 medium beets (red, golden, or a combination)
3 Tbs extra virgin olive oil
3 Tbs aged balsamic vinegar
Sea salt or kosher salt and freshly ground black pepper
4 ounces soft goat cheese, crumbled
2 Tbsp chopped fresh oregano
¼ cup chopped lightly toasted pecans

  • Trim off any leaves and all but ¼ 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 40 minutes.
  • Set aside until cool enough to handle but still warm.
  • Peel the beets; the skin will peel right off.
  • Trim and discard the tops and tails and cut the beets into thick wedges.
  • 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.
  • Sprinkle the goat cheese, oregano and pecans over the beets and serve.