Beet Salad with Chevre

Last night I made a beet salad with chevre. Once the beets are cooked and marinated, this salad is quick and easy to throw together. You can even toast the nuts in advance and store in a small container if you like. 

How to Cook & Marinade the Beets:
A bunch of beets (4-5) from the grocery store will be enough for two large salads, or four side salads. Chop off the stems and place beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes or longer. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. Cut each beet into bite-sized wedges, slices, whatever you like.

Whisk 2 T red wine vinegar with salt and pepper, to taste, in a large bowl. Whisk in 1/3 c. olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate at room temp for at least an hour. At this point you can keep the beets, in the dressing, in the fridge for later use if you like.

Preheat the oven to 350. Spread whatever nuts you want to use (pine nuts, walnuts, pecans) on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Salad Time:
Toss the beets with whatever greens you want (arugula, escarole, mixed greens) and divide onto plates. Scatter the nuts and chevre on top. Serve.


On Second Thought...
I had this again last night and have come to the conclusion that the salad needs dressing. Even tried drizzling some of the vinegar marinade from the beets onto it, but it's just not enough. I think any good, flavorful vinaigrette will do.