Golden Beets and Carrots tossed with Garlic, Toasted Walnuts and Chevre

-Cut the tops off of 1 bunch of golden beets.

-Steam the beets whole for 20-25 minutes.

-Peel 1 bunch of carrots then cut into 2-inch pieces.

-Add the carrots to the beets and steam for another 10 minutes until both the beets and carrots are soft.

-Drain off the water, and slip the beet skins under running water.

-Cut each beet into 6 large wedge shaped pieces.

-Chop 1/4 cup of walnuts or pecans.

-Place in a skillet lightly toast in a skillet for a few minutes, being careful not to burn them. Set aside.

-Melt about 1-2 TBS of butter in a large sauté pan.

-Squeeze 2 cloves of garlic through a press and add to the pan.

-Sauté for about 1-2 minutes and then add the beet and carrot pieces.

-Toss gently and cook for about 2 minutes more.

-Remove from heat and sprinkle with a pinch of sea salt.

-Add a few TBS of crumbled chevre goat cheese and the toasted nuts.

-Serve warm.


Beetroot Soup with Goat’s Cheese from Plenty by Diana Henry

-Chop the following; you are going to be pureeing all the vegetables so you don’t have to be that exact.

-2 chopped leeks

-1 fennel bulb or 4 stalks of celery, chopped into smallish pieces

-1 bunch unpeeled beets, chopped into smallish pieces

-6 cloves of garlic, chopped

-Melt 3TBS butter in a large, heavy bottomed saucepan and add in everything you just chopped up.

-Add a splash of water, cover and sweat the vegetables for 10 minutes over medium low heat.

-Stir, add a little more water and sweat for another 15 minutes.

-Pour in 5 cups of chicken stock and add some salt and pepper.

-Bring to a boil and then simmer until the beetroot is tender.

-Serve hot or cold with a dollop of sour cream on top and some crumbled chevre.

-If you have any leftover cooked salmon you can add some flakes to each serving or if you have some raw salmon, you can moisten it with some olive oil and lemon juice and add some to each bowl as you serve the soup.

Beet and Goat Cheese Salad

-Cut the tops off of 1 bunch of beets and save for another use.

-Put a good amount of water in a steamer and steam for 20-25 minutes over medium high heat. (You can also use a pressure cooker, which will take 7 minutes instead.)

-When the beets are tender when poked with a sharp knife, drain and run under cold water.

-When cool enough to handle, slip the skins of the beets.

For the dressing:

-In a mason jar with a lid, add the following:

3 TBS walnut oil

3 TBS extra virgin olive oil

The juice of ½ a lemon

1/8 tsp salt and some freshly ground black pepper

-Cut the beets into wedges, then sprinkle with some of the dressing and toss.

-Toast ¼ cup walnut pieces in a toaster oven for 3 minutes (set the timer!) or brown them in a skillet.

-Tear 1 lettuce into small pieces.

-Gently wash and spin dry, then mound a little on each plate.

-Top with some of the beets and then the toasted walnuts.

-Crumble up about ¼ cup chevre style goat cheese and sprinkle on each salad.

-Dust with some finishing salt and freshly ground black pepper.