It’s not easy being married to a chef. No one ever asks me to make anything for a party (except maybe that sangria!) – it’s always about what he can bring. So it was no surprise that last weekend, when we got together to celebrate 2 years and 10 issues of Prairie Hive, his beet salad was the surprise hit of the party.
As requested…here’s the recipe. It always amazes me what he can throw together at the last minute!
Beet and Goat Cheese Salad
2 lbs beets, mixed colors
3 oz goat cheese
2 Tbsp sliced almonds
5 oz (1 bag) fresh spinach or mixed greens
2 Tbsp olive oil
1 Tbsp Red Wine Vinegar
Kosher Salt to taste
Separate beets by color. Place in a sauce pot and cover with water. Add a pinch of salt. Bring to a boil, then simmer until beets are tender when pierced with a toothpick. When beets are tender, drain and cool. Peel beets (skin should pull off easily). Cut into wedges.
Add beets and all other ingredients in a large bowl, toss. Enjoy!