Beet Salad with Walnuts and Goat Cheese

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how about a big fat YUM on this one? so easy, so good...

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Delicious, I also add crisp fried ginger.

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I had to make a few replacements: butter lettuce and spinach, since escarole and arugula weren't available; and pecans, because I don't like walnuts. I also added a bit of chopped fresh mint to the dressing. The beets go very well with aged goat cheese. (I found a fabulous goat cheese called Midnight Moon; it's made in Holland and is excellent. It doesn't crumble; you'll have to grate it!

The skins did not peel off the beets as easily as the recipe says; maybe it depends what variety of beet you use? I got mine locally grown from the farmer's market. But it was easy enough to using a paring knife to get it off.

The salad was chunky and a bit difficult to eat. If I made it again I would grate the beets and chop the nuts finely; after the beets were done marinating I'd mix them together with the nuts and the crumbled cheese. The topping would be somewhat smoother that way, and it would be easier to get on the forks.
I served this with herbed pasta, and it was a nice summer dish, but not something I'd remember a week afterward. It's missing something, but I can't put my finger on it.

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This recipe was "enjoyed" by all.
What made it excellent (better than "enjoyed" was the fact
that our son Eric and his wife Tiffany made it for our Fathers
Day gathering. What an excellent salad ==and surprise.
Thanks to all
Dad-Roger and wife.

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I love this recipe because it seems so much fancier than many veggie dishes, but costs so very little- I later saw a similar dish at a fancy deli for something like $7 a pound! More than a few of the people I served it to commented that it had changed their whole concept (and appreciation! of the humble beet. One caveat- break out the heavy duty yellow dishwashing gloves to peel the beets, unless you fancy pink hands and nails for the next 72 hours, or even better yet, con your hubby into doing them for you.

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Wonderful...Elegant...Easy!