We usually keep this vegetable, along with walnuts on our weekly shopping list. Beets and walnuts have lots of health benefits, they provide lots of vitamins, minerals, omega 3's and they are rich in antioxidants!
Beets are very versatile, you can roast or boil them in advance. Eat them warm or cold, terrific for adding color to green salads, and they are low in calories and low in fat too!
Great salad for family and friends! Enjoy!
- One bunch of Beets ( about 4, medium or large size)
- 1/4 cup extra-virgin olive oil
- 1/4 cup of balsamic vinegar
- crumbled goat cheese
- 1/2 cup of walnuts
- salt & pepper to taste
Cut off the stems and discard. On stove top, and in a medium pot, add water enough to cover the beets. Cover with a lid. Bring to boil and simmer for about 45 minutes or until beets are tender. I prefer when a fork slides through easily.
Drain the beets and allow to cool for a few minutes. Peel off skins. Slice beets 1/4 inch thick. In a mixing bowl, add beets, salt, pepper, walnuts, olive oil and balsamic vinegar. Gently mix. Just before serving, sprinkle crumbled goat cheese on top and serve!