I made this up entirely on my own the spring Brian and I were getting serious. I had had a maddeningly delicious beet salad in San Francisco a few years before and craved it. Then I found golden beets at Whole Foods. Then we decided to have Brian's parents up for Mother's Day and I was totally gunning for her - she was going to LOVE ME, dammit! Turns out, she loves beets so I sewed her up that day, I think.
6 medium fresh golden beets (red beets would be fine, too), topped and scrubbed
Wrap each in foil and roast at 425 for 45 minutes, or until tender. Test by inserting a knife into one of the beets.
Shut oven off and leave beets inside to keep warm until ready to assemble salad, just before you sit down. Then peel beets (take a tea towel or paper towel and rub them - the skins will slide off easily. Beware - beet juice stains horribly). Cube and toss into serving bowl.
Add 1-2 oz goat cheese and toss. Cheese will melt and coat the beets. Then toss with a mixture of balsamic vinegar and extra virgin olive oil (in equal parts) to taste. Salt & pepper and serve as quickly as possible.
— ClaireMere
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I must discuss: in Spain the woman I lived with made a beet salad. I loved it. It was pretty simple—just extra v olive oil, salt, white vinegar, and red onion. But it was delicious. You have motivated me to make an attempt to recreate it. I have never worked with actual beets. Perhaps my moment has come.
I have made a similar salad with red beets and I disliked the way they colored the cheese. Alas, I shall never be able to try your substitution with Phil around, as he abhors them!!
Amanda and I went to the Side Street the other night and she ordered a beet salad. It then (along with our other dishes) left its mark on my appetite. I wanted to make beets. What's more: I just got paid. So remembering your recipe, I took myself to Whole Foods. Unhappily, although the sign was present, golden beets were not. So I just got the red ones. I kind of like the dye factor anyway. I did everything as you said, and it came out quite nicely! What happens when you overeat red beets??