Live Naturally Magazine
Export date: Tue Jun 2 8:31:32 2020 / +0000 GMT

Beet Salad with Goat Cheese, Maple Pecans and Mint Vinaigrette


Beet Salad with Goat Cheese, Maple Pecans and Mint Vinaigrette

Summer is the time to enjoy the sweet earthiness of beets in their prime.

  • 2 pounds medium beets, mix of red and golden if available

Maple Pecans:

  • ¾ cup whole raw pecans
  • 2 tablespoons maple syrup
  • ½ teaspoon salt

Mint Vinaigrette:

  • ¼ cup firmly packed mint leaves, minced
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon maple syrup
  • ½ teaspoon salt
  • 2 ounces goat cheese, crumbled
  • Mint leaves, for garnish<br />
  1. Prepare a medium pot for steaming. Add a couple inches of water to a medium pot, add a steaming basket, and cover. Place over medium heat, and bring water to a lively simmer.

  2. Meanwhile, trim ends of beets, and peel. Slice each beet into 8 wedges. Steam 18–20 minutes, until tender and easily pierced with a fork.

  3. Meanwhile, toast pecans in a medium sauté pan over medium-low heat, stirring occasionally. When fragrant and lightly browned, add maple syrup and salt and stir continuously for a couple minutes, until sugar crystallizes. Remove from heat.

  4. Combine all ingredients for vinaigrette in a small jar, and shake vigorously to emulsify.

  5. In a medium bowl, combine steamed beets and vinaigrette until beets are well coated.

  6. Before serving, top with pecans, crumbled goat cheese and mint leaves.