The Cheesecake Factory has a lovely “Beets with Goat Cheese” salad that, in addition to beets and goat cheese, includes apples, arugula, and pecans. That salad -- which I have had on many occasions -- was the inspiration for this dish.
I cooked the three beets I received from my CSA by placing them in a baking dish with about 1 inch of water, covering the dish with tin foil, and then putting it in the oven at 400 degrees for one hour. After removing the beets from the oven and letting them cool, the peels slipped right off and the beets were ready to dice into a salad. I used only one beet for this recipe, and put the other two in the ‘fridge for another use.
1 beet, cooked, peel removed, diced
Greens from one beet, removed from stem and chopped
3 large leaves of kale, removed from stem and chopped
3 leaves of romaine, chopped
1 green apple, diced
1 small handful of raw almonds
1/4 cup crumbled feta cheese
olive oil, balsamic vinegar, cracked black pepper, to taste
Arrange everything on a plate. Drizzle with olive oil, balasmic vinegar, and cracked black pepper. Enjoy!