 Walnut-Blue Cheese Beet Salad, and Beets with Goat Cheese & Dill
Beet Salad with Walnuts and Bleu Cheese
Serves 6 to 8
4 Red Beets, peeled and quartered
1 quart Apple Cider, or apple juice
1/2 cup Red Wine Vinegar
1/2 cup Walnuts
1/4 cup Granulated Sugar
1/2 lb. Baby Arugula or Baby Spinach
Juice of 1 Lemon
1/4 cup Extra Virgin Olive Oil
Salt and freshly ground Black Pepper to taste
1/2 cup Blue Cheese, crumbled
In medium saucepan, combine beets, apple cider and red wine vinegar. Simmer until beets are fork-tender. Remove beets and juice from heat and chill together.
In a sauté pan, add walnuts and sugar; stir over medium heat until sugar turns a golden brown, Pour onto a greased cookie sheet to cool.
In large bowl, mix the arugula, lemon juice, olive oil, and salt & pepper.
Plate the arugula and top with sliced beets, blue cheese and candied walnuts.
---------------------------------------------------------------------------
Beets with Goat Cheese and Dill
Serves 6
12 small-to-medium-sized Beets
4 tablespoons Olive Oil, divided
Kosher Salt
Freshly cracked Black Pepper
2 tablespoons freshly squeezed Lemon Juice
6 oz. Goat Cheese, crumbled
1 Shallot, minced
1 tablespoon Chives, minced
2 tablespoons Dill, minced
Preheat oven to 375 degrees F.
Trim and wash beets. Dry with towel.
Toss beets with 2 tablespoons olive oil, salt and pepper. Place in roasting pan and bake, covered, for 1 to 1-1/2 hours or until tender. Allow to cool and remove skins by rubbing with a towel.
Cut beets into quarters or eighths and place in a bowl. Toss with remaining olive oil, lemon juice, salt and pepper to taste. Top with crumbled goat cheese, minced shallots, chives and dill.  | 
