The title may be all that is necessary to describe this salad. It’s pretty simple, but I like it a lot, so it is becoming a post.
We just joined a CSA and had our first box delivered about a week and a half ago. It is hard to describe the excitement of opening a box of produce that you did not pick out. Like opening all of your Hanukkah presents at once. This box had butter lettuce and bok choy and broccolini and cauliflower and so many other things… and beets.
This is a salad I have made a few times, modeled after one I had at Aimee’s restaurant in Redondo Beach. I like to boil the beets, but you can also roast them.
Beet Spinach Goat Cheese Salad
Wash and peel one or two beets (for one or two people). Chop them up into halves or thirds, depending on how large they are, and fit into a colander and steam as normal. They usually take 15-20 minutes. They should be soft enough to stick a fork through, but do not overcook them.
When the beets are done, let them cool, and then slice 1/2 inch thick.
Toss spinach (I used a spinach-arugula-radicchio blend) with olive oil and balsamic vinegar, or some other light dressing. Top with beet slices and crumbled goat cheese.
That’s all for now. Except for this: beets growing in our garden!