Beet Salad

 Everyone knows I love beets.  I meet so many beet lovers at our forums.  Maybe you’re one of them?  If so, this is the recipe for you:  simple, delicious, perfect for an elegant meal or just a humble snack.

  • 2 lbs. beets (mix red and yellow if possible), trimmed
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. lemon juice
  • 2 tsp. honey (I like acacia honey)
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 4 cups chopped watercress
  • 2 oz. Humboldt Fog goat cheese (if you can’t get it don’t compromise for the usual goat cheese log; just punt it)

Preheat oven to 375F.  Wrap the beets in foil and bake until tender (1 ½ hours).  Combine dressing ingredients well.  Toss everything gentle and plate.