Now that spring is here, our vegetable box has a whole lot more variety. One of my favorite ways to eat beets is marinated as part of a salad. The beets can be prepared in advance and left in the refrigerator and when dinner time arrives the salad is easy to put together. I combined arugula, the prepared beets, goat cheese and chopped walnuts and topped it with course sea salt, olive oil and a little bit of balsamic vinegar. I have to admit, my children did not eat the arugula, as it is green and resembles lettuce. Oh well, at least they are exposed to the fact that adults eat it.
4-5 whole beets, leaves trimmed; arugula leaves or other greens sufficient for four people; 1/2 cup chopped walnuts; olive oil; course sea salt; vinegar of choice (balsamic, red or white wine); goat cheese.
Boil the beets in a pot of water, and remove from heat when you can easily stick a fork through them. It takes me about 30-40 minutes. After draining them, remove the skins and place them still warm into a tupperware container. Drizzle with olive oil and pour in a splash of vinegar. Put the lid on tightly and store in the refrigerator until use. To make the salad, drain the juices from the beets and combine with the greens/ arugula. Garnish with goat cheese and walnuts, sprinkle with salt, and add more olive oil and vinegar to taste.