Beet Salad With Goat Cheese |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This lettuce-free salad combined cooked beets with olive oil, balsamic vinegar, lemon juice, chopped mint and a bit of chevre. Adapted from a recipe by Kerry Saretsky at Serious Eats. Ingredients:
8 ounces beets, cooked and drained |
2 tablespoons olive oil |
1 1/2 teaspoons balsamic vinegar |
1 teaspoon lemon juice |
kosher salt |
freshly cracked black pepper |
2 ounces crumbled goat cheese |
6 leaves mint, cut in chiffonade |
Directions:
1. Grate the beets in a food processor or on a box grater. Squeeze to remove most of the liquid.
2. Combine dry beet shreds with oil, vinegar, lemon juice, salt, and pepper. Top with goat cheese and mint.
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