I love when dishes just look pretty. Almost too pretty to eat, but so delicious-looking, you just have to dig in. I grew up despising beets but have become obsessed with them in recent years and the continuing news of all their health benefits has me loving them more and more. My husband is also a big fan of them, so they appear frequently on our dinner table. When we first started enjoying beets a few years ago, we topped them with sliced pears and goat cheese for a delectable cold beet salad. In the last year or so, I’ve started adding honey in place of the fresh fruit. Now my husband will eat them just with honey any day of the week. The sweetness of the honey balances the earthiness of the beets. I went a little overboard with this recent setup adding chopped pistachios and orange zest. The pistachios add a nice salty, crunchy component to the salad and the orange zest just makes it even yummier! I bet zest from a blood orange or grapefruit would be a tasty alternative as well! This ‘overboard’ version, however, was so good that it may be our new norm.
BEET, HONEY, + GOAT CHEESE SALAD
- 2 large cooked beets, peeled
- 1 oz. goat cheese
- 1 teaspoon orange zest
- 2 Tablespoons chopped, salted pistachios
- 1+ Tablespoon honey
- Slice beets into 1/2 inch slices. Lay on serving plate.
- Top with goat cheese, orange zest, pistachios, and honey.
- Serve immediately or refrigerate until ready to serve.
Recipe by Luci Petlack, Luci's Morsels