By Kendra Nordin, Kitchen Report
Serves 1
Two golden beets, scrubbed and chopped in 1/2 inch 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.
1. Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender.
2. 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.
3. 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.
4. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese. Drizzle with olive oil and red wine vinegar.
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