Beet Salad with Oregano, Pecans, & Goat Cheese

By Kristine

Ingredients

• Serves 6 to 8
• 8 to 10 medium beets (red, golden, or a combination)
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons aged balsamic vinegar
• sea salt or kosher salt and freshly ground pepper
• 4 ounces of soft goat cheese, crumbled
• 2 tablespoons of chopped fresh oregano
• 1/4 cup chopped lightly toasted pecans

Preparation

Step 1

1. If the beets have leaves and stems, trim off the leaves and all but ¼ inch of the stems. Wash the beets. In a large sauce pan or stock pot 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 handle but still warm.

2. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into 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.