Beets are a late-summer staple in most Amish gardens and kitchens. Pickled beets are often seen on the menu at Amish weddings and or funerals depending on the settlement its culinary traditions. I’ve never been a huge beet fan, I mean, they’re OK. But, wow, my wife makes a salad that’ll make the beet go on for anyone.
The salad is so full of flavor, color and crunch. We went out to our garden last night to harvest a lot of our beets and came away with enough of a bounty to prepare our favorite beet meal. We don’t grow as many as a typical Amish gardener might,but we have enough for one or two meals and inevitably we end up preparing this salad. A big YUM to this one! This is a photo of our salad servings. Rachel’s recipe is below. The salad is a bit labor intensive, but I think you’ll find it worth the reward!
- 8 medium beets
- 5 oz Gouda goat cheese, or substitute of your choice
- ½ cup walnut pieces
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- Beet or other greens, or spring mix (optional)
- Preheat the oven to 400.
- Cut the beets into halves or quarters, depending on their size, keeping the pieces uniform.
- Place the beets onto a baking sheet and drizzle with ¼ cup olive oil.
- Roast at 400 for about 30-35 minutes or until fork tender.
- Allow to cool enough to handle, then peel the skins with your fingers or a paring knife.
- Cut the beets into bite size pieces.
- Slice the cheese into bite size cubes as well and combine in a medium bowl. Add walnut pieces, remaining ½ cup olive oil, balsamic vinegar and salt and pepper and stir to combine.
- Ready to serve immediately.
- Can be served on a bed of beet or other greens if you would like.