J – I actually really like beets – Ines thinks they taste like dirt – so while she was away on vacation, I got to make a nice beet salad to go with the roast chicken I made earlier. This salad is really, really simple:
- 2 1/2 – 3 1/2 medium sized beets, boiled and sliced thin
- ~1/4 to 1/2 cup chopped pecans or walnuts
- 10 oz lettuce or mixed greens, chopped
- 2 tbsp maple syrup
- Goat cheese
- Olive oil
- Balsamic vinegar
- Lemon/lime juice
Skin and clean the beets, then boil until tender and slice then. While the beets are boiling, toast the pecans in a pan on medium-low heat, then add the maple syrup. Immediately turn off heat and turn pecans until coated.
To make the dressing, I mixed 3 parts olive oil with 1 part balsamic vinegar, then added about 1/2 the juice of 1/2 a lemon (so…the juice of a quarter lemon…). Chop up the lettuce or simply add 1 10-oz bag of mixed greens to a bowl, then add the beets, pecans, goat cheese, and dressing. Mix and serve!