Serious Eats: Recipes
Dinner Tonight: Beet, Avocado, and Goat Cheese Salad
They're nothing new, but I am still rather enamored of the pre-cooked, shrink-wrapped beets you can buy in the grocery store. I first encountered them a few years ago at Fairway in Brooklyn, but living in Estonia they're ubiquitous in every shop in town (along with potatoes, carrots, and other root vegetable). I'm not talking about the canned and jarred beets, those pickled slices that almost ruined the vegetable for me. Just sweet, fresh beets that don't require an hour of roasting or a long boil.
For me a salad is supposed to be an easy dinner that doesn't require firing up the oven, so a big advantage is using them in salads. This recipe comes from Giada De Laurentiis, pairing the beets with the usual goat cheese and walnuts but not-so-usual avocado. The dressing is especially interesting, a combination of shallots, balsamic, oil, and honey. Over peppery arugula, the honey accents the beet's sweetness.