Beets with Goat Cheese and Pine Nuts
- Women`s Corner
- January 20, 2021
Beets with Goat Cheese is an earthy, simple fall dish with a bold combination of sweetness and tang. Coated in a balsamic dressing and topped with red onion and pine nuts, this delicious salad comes together in minutes!
Ingredients :
- 2 lbs beets washed, root and leaves trimmed
- 3 tbsp olive oil extra virgin
- 2 tbsp balsamic vinegar
- 1 large garlic clove grated
- 1/3 cup red onion thinly sliced
- 1/3 cup goat or feta cheese crumbled
- 1/4 cup pine nuts
- Salt and pepper to taste
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Method :
Cook Beets in Instant Pot: In Instant Pot, add 1 cup water and trivet. Place beets on top. Close the lid, turn pressure valve to Sealing and cook on high for 20 minutes. Release pressure immediately using Quick Release method and open the lid. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. Cool off beets. To peel beets, use towel or parchment paper and scrub beets with it. Peel should slide off.
Cook Beets on the Stove: To make sure they cook evenly, cut large beets in half. Add beets to a medium pot, cover with water and convey to a boil. Reduce heat to low, cover with lid and cook for 50-60 minutes or until fork tender. Drain beats and let cool until safe to handle. To peel beets, use towel or parchment paper and scrub beets with it. Peel should slide off.
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Roast Beets: Preheat oven to 400 degrees F. Line forged iron pan or Dutch oven with parchment paper, place beets on top and canopy. Roast for 50-60 minutes or until fork tender. Let cool until safe to handle. To peel beets, use towel or parchment paper and scrub beets with it. Peel should slide off.
Make Salad: Chop beets and increase medium bowl along side vegetable oil , balsamic vinegar, garlic, salt and pepper. Stir. you'll store beetroot like this for up to 10 days within the fridge during a container. When able to eat, add purple onion , toasted pine nuts and crumbled goat or feta cheese. provides a few gentle stirs and enjoy!
