this is my all time favorite beet salad, done up all special!
roasted beets, tart apples, toasted pecans and goat cheese:
many people tell me that beets are one of their least favorite vegetable. but beets only have a bad reputation because canned beets are, well, gross. to learn to love beets, you just need to try roasting them! they are delicious!...
roasting beets: heat your oven to 425 degrees. cut off the excess roots and greens from your beets. wash and dry, then lightly cover your beets with olive oil. prepare a baking dish with foil, and wrap up your beets into a foil "package." roast for about 30 minutes or more (depending on size), until the beets are fork tender. they should still be firm - not mushy - and your fork should be able to poke in easily. you can either eat them just like this, or cool them in an ice bath and then peeling off the rough skins with the back side of a knife.
for the beet parfait: slice the roasted beets into 1/4 inch slices. in a bowl, dress the slices with olive oil and balsamic and let them marinate in the fridge for an hour or more.
for the salad, layer the marinated beets with chopped apple slice (soaked in lemon juice to keep them from browning), toasted pecans or walnuts, fresh goat cheese and parsley. season with a pinch of pepper.
