Best Ever Beet Salad

by Kimberley Thompson, Tastemaker in Residence - Recipe from Cuisine at Home Magazine, Summer Edition

This is one of the recipes from Kimberley's family reunion post; you know the one that balances the Fear and Expectations of the "expected" recipes vs the new kids on the block recipes! Check out the rest of her recipes!

Ingredients -Beets prep
3 large or 6 medium beets

Instructions

1. Wrap in foil and bake in 400º oven until fork tender (about 3 hours for large).
2. Remove from oven and let cool. When cool, cut into 1/2 inch dice and allow to totally cool off. Can do this step the day ahead and refrigerate diced beets.

Vinaigrette
Ingredients
1/3 cup fresh squeezed lemon juice
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp grated fresh ginger
2 tsp Dijon mustard
salt and pepper to taste
 
Instructions

1. Whisk above ingredients together in a small bowl. Set aside.

Salad
Ingredients
4 cup fresh blueberries, picked over for stems, rinsed and drained
1 cup pecan halves
1/2 cup chopped fresh mint
1 4 oz carton crumbled goat cheese
 
Instructions

1. In large bowl place diced and chilled beets, fresh blueberries, pecans and fresh mint. Pour vinaigrette over the top and toss.
2. Just before serving salad, gently stir in goat cheese crumbles, saving some to dress the top of the salad.