Roasted Golden Beet Salad

Photo: Kendra Nordin

Ingredients

1 inch golden beets, scrubbed and chopped in ½ cubes

1 tablespoon olive oil

Salt and pepper, to taste

1/4 cup slivered almonds (or walnuts or pine nuts), toasted

1/4 cup dried cranberries

1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)

Lettuce

Red wine vinegar, to taste.

Preparation

Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender. Turn the oven on to broil. Arrange the beets on a baking sheet and brush with olive oil. Roast beets until just beginning to brown, about 3 to 5 minutes. Remove from oven and season with salt and pepper. Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat chee

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About

I was at the Boston Local Food Festival talking the farmer who grew the vegetables I was about to buy when I suddenly said, “Beets! I need beets.” She suggested I try golden beets “they are delicious and sweeter than regular beets." And then she gave me this simple and beautiful recipe.