This girl is beyond excited about what is coming out of our backyard vegetable garden. We were out of town for a week and we came home to the largest summer squash I have ever seen – who knew, all you have to do is neglect your plants for a week and things grow 😉
We are also starting to get some beets that are large enough to eat – praise the good Lord! I love the richness of beets, and that combined with goat cheese, late summer food doesn’t get much better. This recipe is super easy and is perfect as a side at dinner or eaten on its own.
Beet & Goat Cheese Salad
6-8 medium beets
1/4 cup olive oil, plus more for baking the beets
salt and pepper
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon brown sugar
1 garlic clove
2 chopped scallions
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
4 ounces goat cheese
1. Preheat the oven to 400°. On a baking sheet, cover with parchment paper. Trim the greens off the beets, leaving about an inch of stem left. Brush the beets with olive oil and sprinkle with salt and pepper. Add the beets to the baking sheet and roast for about an hour. Let the beets cool and peel the skin off – I run mine under cold water as I do this and the skins slide right off. Trim the tips and the rest of the stems, and cut into chunks.
2. In a bowl whisk together the oil, lemon juice, vinegar, brown sugar, and garlic; season with salt and pepper. Add the beets, toss to coat, and let them marinate for about 30 minutes in the refrigerator (or up to 2 days).
3. When ready to serve, add the scallions, dill and parsley to the beets and toss well. Crumble the goat cheese overtop and serve.