Sour Potatoes

I was out last weekend with some friends, and it seemed that I kept seeing beet and goat cheese salads on various menus around town.

I’ll admit I had never tried that combination and it intrigued me…

Hello Goat!

Hello Beets!

Well, now that we’ve greeted everyone…

Beets and goat cheese are some of those oddball foods that people generally seem to either love or hate. If you love them, then this is definitely the post for you. If not, don’t worry, there will be other salads for you, I promise! Also, since you won’t be making this particular salad, you might want to pop over to this adorable King Arthur blog/recipe  about making amazing banana fudge cookies instead.

So the pairing of the beets and the goat cheese, though not obvious (at least to me), are quite remarkable. Really, they are. The creamy, creamy pungency of the goat cheese and the earthy, corn-y (meaning they kind of taste like corn to me not that they tell bad jokes ) flavor of the beets just compliment each other. Really. They do.

Beet and Goat (Cheese) Salad

Easy, Serves 4-6

:: 1 large head of Romaine or 2 smaller ones

:: 2 large handfuls of Spring Mix lettuce (about 2-3 cups)

:: 6-8 steamed beets, peeled

:: 1 cup goat (cheese) crumbles

:: 1/2 cup candied pecans

:: 1 cup homemade vinaigrette or your favorite dressing

Slice each beet in half and then cut each half into fourths. In a large bowl, combine roughly chopped romaine with Spring mix or any of the the more bitter lettuces. Add dressing and toss. Add beets, cheese, and nuts. Okay, now give it a try…

Yummy, right?!