Monday, October 14, 2013

Sharron McKinney's Beet and Goat Cheese Salad

We often boast of great chefs in the Historical League. Sharron McKinney is proving us correct. She brought this delicious salad to the October meeting. Everyone loved it!

Tastes & Treasures cookbook has some wonderful salads. Try them all.


Prep 10 min.  Roast 40 min.  Cool 15 min.  Oven 400ºF  Serves 6

6 small yellow beets, tops and ends removed, halved
¼ C. olive oil
½ C. fresh lime juice
1 tsp. grated lime zest
¼ C. plain Greek-style yogurt
3 Tbsp. finely chopped shallots
3 Tbsp. fresh thyme leaves
6 C. arugula or mixed salad greens
½ C. soft fresh goat cheese

Preheat oven to 400ºF. Place beets in a shallow baking pan. Cover with foil.  Roast 40 min. or until tender. Uncover. Let cool for 15 minutes. Remove skins and chop beets into cubes.
 For dressing, in a screw-top jar combine olive oil, lime juice and zest, yogurt, shallots, and thyme leaves. Shake to combine.
Place greens in bowl and arrange beets on top. Sprinkle goat cheese over salad. Drizzle dressing over salad.
Can add pine nuts or chopped pecans if desired.