If you took a poll on what is the least liked vegetable, you probably would receive the usual suspects: Brussels sprouts, cauliflower and maybe even beets. It’s a shame the beautiful garnet colored tuber gets such a bad wrap. Usually people don’t care for beets because they have had them canned, and I would agree, there are some dreadful canned beets out there.
Of course cooking them fresh almost guarantees your beet eating experience will be lovelier, but not everyone is willing to go that far. So on my Fabulous Food Finds hunt this week I tracked down a most delightfully tasty jarred beet that can hold it’s own against the fresh.
Ricks Picks Phat Beets are pickled beets infused with aromatic spices such as ginger and have it all over the boring, washed-out taste of almost any other canned beet I’ve tried. Paired in this healthy, pretty salad you might just have another vegetable to add to your “like” list!
PICKLED BEET SALAD WITH APPLES AND GOAT CHEESE
1/3 cup chopped walnuts
3 Tbsp pure maple syrup
1 large Braeburn, Fuji or Gala apple, thinly sliced,unpeeled
2 tsp fresh lemon juice
2-3 Tbsp good quality balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
4 cups mixed greens
1 ( 15 ounce) jar Ricks Picks Phat Beets
2 ounces goat cheese, cut into small pieces
1. Add the walnuts to a medium skillet over medium heat. Toast the walnuts for about 2-3 minutes. Add the maple syrup and cook and stir until the nuts are evenly coated. Remove the walnuts form the skillet onto a piece of waxed paper or parchment paper to dry. Set aside.
2. Meanwhile, toss the sliced apples and lemon juice together in a small bowl. Set aside.
3. Whisk together the balsamic vinegar, olive oil, salt and pepper.
4. To assemble the salad: Divide the mixed greens among 4 salad plates. Arrange the Ricks Picks Phat Beets and apples over the greens. Drizzle the dressing over the greens, beets and apples. Sprinkle with the candied walnuts and pieces of goat cheese.