Super simple, elegant and refreshing beet salad with tons of flavor in every bite. Deliciously sweet this salad is rich in vitamin C and potassium and the leaves are high in calcium and iron. A combination of yellow, red and striped beets makes for a colorful salad. Topped with creamy goat cheese, toasted pecans, and sherry, mustard and honey vinaigrette will make this salad a hit at any summer party.
Preparation: 20 minutes
Cooking time: 35 minutes + 20 minutes rest time
Total time: 1 hour 15 minutes
6 yellow, red or striped baby beets, trimmed
3 tablespoons extra virgin olive oil
2 sherry vinegar
1/2 teaspoon Dijon mustard
1 teaspoon honey
Salt & freshly ground pepper to taste
100 grams beet leaves (you can also use arugula/rocket leaves)
1/4 cup goat cheese, crumbled
1/4 cup toasted pecans
Preheat the oven at 350 degrees.
Scrub and wash the beets well. Pat dry with kitchen towel.
Place 2 same color beets on a piece of aluminum foil, drizzle little extra virgin olive oil and season with salt and pepper. Fold the foil pieces into 3 small packets. Place the packets on a baking sheet and bake at 350°F until fork tender, about 30 – 35 minutes.
Take the beets out of the oven and let them cool for 20 minutes. When the beets are cool enough to handle, place one beet at a time on the kitchen towel and gently rub to remove the skin. (You can also use rubber gloves).
Cut the beets into quarters, if using different color beets, place them in 3 separate bowls to avoid the red beet color coating the lighter beets.
Whisk together extra virgin olive oil, vinegar, honey, salt and pepper; pour half of the vinaigrette over beets and set it aside for 10 minutes.
Wash and dry the beet leaves. Add 2 tablespoons of vinaigrette to the leaves and toss lightly.
Divide the dressed beets and leaves among serving plates. Drizzle any leftover vinaigrette and Sprinkle with crumbled goat’s cheese and toasted pecans. Serve immediately.