Beet Salad with Oregano, Pecans, and Goat Cheese

Beet Salad with Oregano, Pecans, and Goat Cheese
Photo by Scott Phillips

Ingredients

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

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 ...

View full recipe at Fine Cooking

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