Beet Salad

What do you get when you combine beets and apples with goat cheese? A mighty tasty salad! Here’s one way to prepare a scrumptious beet salad that just might turn you into a beet-lover if you’ve been beet-shy.

1 bunch (~1 lb) beets, tops removed and scrubbed
2 tbsp raw honey
1/4 cup olive oil
1 lemon, juiced + extra for squeezing
1 apple (green is great, but any you like will do)
4 ounces fresh goat cheese, coarsely crumbled
1 cup any kind of greens for garnish (try sprouts, the beet tops, or swiss chard)
Salt and pepper, to taste.

Preheat oven to 350. Place washed and trimmed beets into a baking dish in a single layer. Add enough water to cover the beets about half way. Cover and bake for 20 minutes, check tenderness, cook in 5-minute increments until desired tenderness. Drain, cool, and chop beets.

Put a little lemon juice in a bowl of cold water. Chop the apple and put in the bowl to prevent browning. Whisk honey, oil, and the remaining lemon juice together. Season with salt and pepper if desired.

Toss chopped beets with half the dressing, divide among plates. Top with apple, goat cheese, and green garnish. Serve with remaining dressing and lemon for spritzing, as desired.

*Tip – Beets stain! Use a paper grocery bag to cover surfaces around chopping area to make clean up easy.