If you’re not in to beets, give this salad a try to see if your mind can be changed. Fresh beets prepared with your own hands are delicious, and so much better in nutrition! I mean what wouldn’t taste good with goat cheese and balsamic vinegar anyhow? The only downside to peeling, prepping and cooking your own beets is the mess. Your hands will be left a beautiful dark pink color as will every knife and kitchen utensil in the vicinity. Despite that, this salad could not be easier to make. It can be served warm or room temperature. It’s a perfect weeknight meal and even better served with some good quality sausage for your protein. Go ahead and prep the beets the night before to save yourself some time and clean up. Lastly, if you have a baby who is eating solids, steamed beets are great for a baby puree or one of their first finger foods. Grace loves them, especially when topped with goat cheese 🙂 Enjoy everyone!
Serves: 4 adults and an 11 month old
- 6-8 medium to large beets, steamed and peeled (do this the night before if possible to save time)
- 1 tablespoon unsalted butter
- 1/2 red onion, sliced
- 2 teaspoons brown sugar
- 2 tablespoons balsamic vinegar
- Goat cheese
- 1/2 bunch fresh Italian parsley, chopped
- Croutons (make them yourself by loosely chopping a few slices of bread, toss in olive oil and toast in oven or in a skillet)
- Slice beets and put in a salad bowl.
- On medium high heat, melt butter in a medium sized skillet. Add red onion and cook until soft, 3-5 minutes. Turn the heat down and add brown sugar. Cook for 5-10 minutes until red onion is nice and caramelized. Add balsamic vinegar, stir to combine and cook for a few more minutes.
- Combine beets, and red onion/balsamic mixture and place a portion on 2-4 plates depending on how many you’re serving. Set a few beets aside if serving to a little baby.
- Top each plate with a generous portion of goat cheese, parsley and croutons.