Beet and Goat Cheese Salad

We were in Galveston this past weekend.  We decided to rent a house by the beach with some friends of ours and this trip surpassed my expectations!  I was shocked to find that the house was very nice and truly a 4 bedroom/ 4 bath with plenty of room for all of us and the kiddos.  Additionally, a gorgeous, clean, and almost vacant beach was only a short walk away.  We, and especially Noah, could not get enough of the beach and the water.  I really didn't know a beach this nice existed in Galveston.  Beautiful sand, nice sand bar, no seaweed, perfect weather... can't wait to go back!

OK even if you don't like the thought of beets please don't run away from this one!  I even let my pregnant friend Liz (who doesn't eat beets) try this and she ate every bite of her sample!  This recipe comes from Cooking Fresh magazine and is easy and super healthy.  I made mine with dried oregano and without the pecans and it was great!

(This pic doesn't do the salad justice!  I'll try to get a better one and post it later :) )

Ingredients:

• 8 to 10 medium beets (red, golden, or a combination)
• 2 Tablespoons olive oil
• 3 Tablespoons balsamic vinegar
• 4 ounces crumbled goat cheese
• 2 Tablespoons chopped fresh oregano (or 1/2 Teaspoon dried oregano)
• 1/4 cup lightly toasted pecans (optional)
• Salt and pepper to taste

 

Directions:

1. If the beets have leaves and stems on them, remove them and thoroughly wash the beets.  Cut the beets in quarters and place in a steamer basket.  Steam for about 20 minutes or so until a fork enters them easily.
2. Transfer the beets to a large serving bowl and drizzle with olive oil and vinegar.  Season with salt and pepper.
3. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.