Smokey Beet Salad with Goat Cheese

Submitted by Penny Gibbs on Mon, 09/27/2010 - 12:43

Summary

Yield
Source

Tina Baynes

Prep time45 minutes

Description

This is the time of year when beets are so ready for your table.  You can cook your beets on the barbeque in tin foil, stabbing the foil to let the steam escape, or you can cook them on the stove, as below, in a cast iron frying pan on a bed of thyme or rosemary.

Ingredients

  • 8
     
    beets
  • 1
    bn
    thyme or rosemary
  • 1
    tbsp
    olive oil
  • 1⁄2
    c
    crumbled goat cheese

Instructions

Place thyme and/or rosemary in a cast iron frying pan and place the beets in a single layer over top.  Cover with tight-fitting lid.  Cook over medium heat.  The herbs will start to smoke and the moisture from the beets will start to steam them.  No extra moisture should be added to the pan.  Cook until tender.

Toss the beets with olive oil and some chopped thyme and/or rosemary.  Crumble goat cheese (or other strong-flavoured cheese of your choice) into the mixture and serve over fresh greens.

Notes

If the smokey flavour does not appeal to you, roast whole small beets in a baking dish with a tight lid until tender.