This simple summer salad was inspired by the bounty of our CSA and the farmer’s market. Once again, summer has supplied us with amazingly fresh and flavorful food. When you have such good ingredients, you don’t have to do much (or anything) to them to make them taste good. This salad was nothing to put together, but Trevor and I absolutely enjoyed it to the last bite. You can follow my recipe, or head out to the farmer’s market this morning and see what inspires you! Let me know what you come up with!
Summer Beet, Heirloom Tomato, Goat Cheese Salad
4 small beets
1 medium heirloom tomato
4 cups fresh baby spinach
2 oz soft goat cheese
2 Tbsp red wine vinegar
a few splashes of walnut vinegar
salt/pepper to taste
- Preheat oven to 350 degrees F. Place beets in an oven-safe heavy bottom pot (like a dutch oven, or roasting pan with a lid). Lightly coat the beets in olive oil. Cook beets for about 40-50 minutes, until you can easily stick the tip of a sharp knife in them.
- As soon as you can handle them, peel the beets. One trick I learned from my mom for peeling beets is to use a dry paper towel to push the beet peel off. It’s surprising, but really works and is much easier and faster than peeling them with a knife!
- Cut the beets into thin slices. While they are still warm, cover them with red wine vinegar. While the beets soak in some vinegar, prepare the other ingredients.
- Divide spinach onto 2 plates. Slice goat cheese into “coins” (as best you can, perfection is not essential here). Cut the tomato into wedges.
- Arrange the beets on the spinach, top with goat cheese and tomatoes. Drizzle with walnut oil and season with salt and pepper, if desired. Serve immediately.