That doesn't really make sense? I'm just saying I'm new to the beet game guys. I have figured out that I really like beets when they are paired with a sharp tasting cheese, like goat cheese or feta. So that's a big part of what inspired this salad. This is such a PRETTY salad. Use as many different kinds of beets you can find if you make this. The more colors the better.You could easily divide this salad among 3-4 people for a fancy dinner salad or appetizer. Espeically if you have any friends who haven't tried beets before. You should totally spring this on them. See what they do.Three Beet Salad, serves 1-2 as a meal and 3-4 as an appetizer.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons white wine vinegar
1/4 cup toasted sunflower seeds
1/4 cup crumbled goat cheese
salt + pepper
First we need to roast those beets. I like to wrap them in aluminum foil and poke a few holes on one side (same method for making baked potatoes). Bake at 425°F for 35-45 minutes. If you have smaller beets they will probably be done around 35 minutes, if they are larger leave them in for the full 45 minutes. Remove from oven and allow to cool enough so you can handle them. Scrub off the skins and cut into small pieces.In a bowl combine the beets, olive oil, and vinegars. Give it a good stir so that every piece gets coated in the dressing. If the beets are still warm, allow them to cool on the counter or in the refrigerator before serving.Place on a plate and sprinkle on the toasted sunflower seeds and crumbled goat cheese, season with salt + pepper. I added a few small slices of green onions. I'm fancy like that. Enjoy! xo. Emma