Summer Sunday: Colorful Baby Beet Salad
As a continuation of the spoils from Sunday’s farmers’ market trip, I made a simple organic beet salad with goat cheese and edamame. $1 for 5 baby beets, with an abundance of greens for another meal? Amazing!
I chose edamame for its “crunch” and the ability to add a firmer texture to the tender beets and the creamy goat cheese, plus it looks really cool on the plate. Hee hee. Deep purples matched with “institutional green” really pops on a white dish! Fabrications follows below:
All I did was trim the beets of their “tails” and cut off the stem 1 inch from the top. I started them in cold water and put the pot over high heat until it came to a boil and the beets were knife tender. I let them cool for a bit, then gently rubbed the skin off with a paper towel and cut them in halves. Finally, I tossed ‘em in a little Kosher salt, freshly ground pepper, lemon juice and olive oil and placed them on the plate with the goat cheese and edamame!
It’s a really simple dish, but the flavors that come from it are delicious! The smooth texture of the goat cheese, the sweet baby beets, the twang you get from the lemon juice and the bite of the edamame really whets the palette for the next course… which will be posted shortly. Get your baby beets now before it’s too late!0
YAY BEETS! 
~Spec