BEET SALAD WITH GOAT CHEESE AND BALSAMIC DRESSING

We’ve all heard of the health benefits associated with eating beets! They are jam packed with essential nutrients and are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. At Little Bit, we grow three varieties, a traditional red beet, a golden beet, and a variety called Chioggia that are red and white striped.

This salad was made in the first week of June with various ingredients we grow in the field.

Generally I prepare beets by simply boiling for 30 minutes, add a little white vinegar to the boiling water, and leave the skin and stem intact. This helps retain the beet juice. After the beets cool, I peel the beet skin off and slice the beets thinly for my salad!

I add some diced red onion, your favorite chevre cheese, and some nuts. I added chopped walnuts since I had some on hand. The dressing I pair with it has balsamic vinegar, olive oil, maple syrup, dijon mustard, mayo and salt and pepper to taste.

It’s as basic a beet salad as it comes, but packed with lots of great flavors. It won’t leave you feeling hungry afterward either, I think it’s all of the fiber in those beets!