I love beets. We eat them quite frequently. And inevitably, each time I have them on my blog on a Muffin Tin Monday, I get comment after comment from all you beet haters out there. Whew, people really hate beets. In fact, I feel a little sorry for the poor beet. It's a wonderful veggie, one I'm quite fond of! Of course, I don't discriminate - I pretty much love them all.
This summer, I've been making a very easy beet salad that is a hit with the entire family. First, chop your beets and place them on a cookie sheet. You'll want to chop about 4 medium/large beets. Drizzle with olive oil and balsalmic vinegar and sprinkle with freshly ground pepper and sea salt. Roast at 400* for 20 minutes.
Meanwhile, cook a cup of quinoa. Your yield should be 2 cups cooked. When the beets are done, toss them with the quinoa. Crumble 3 ounces of goat cheese in and toss gently. Serve either warm or cold. Delicious!