Beet Salad w/ Goat Cheese and Pecans

I got this recipe from a friend of mine. We (esp M) were hesitant to try it as we've never been a fan of beets. I was hoping that we had never really liked them because we'd never had them served in a tasty way. This salad definitely changed my opinion. It was quite tasty! Unfortunately, M just doesn't like beets, so this was only "okay" to him (let's be honest, anything with goat cheese tastes better!). If you like beets, this salad would make a great side to serve at a summer BBQ. Beets are coming into season, so get cooking! Enjoy!

*As per lifeguides - "Beets are good for your digestion and blood flow, and some doctors have proposed that betanin in red beets works against oxidative stress. Beets have been used since the time of Ancient Rome as a folk medicine and aphrodisiac, with beet soups being used to cure fevers and constipation. Digestive ailments were treated throughout the Middle Ages with beets."

Beet Salad w/ Oregano, Pecans and Goat Cheese

• 4-6 beets (red, golden or a combination)
• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. balsamic vinegar
• freshly ground salt & black pepper
• 4 oz. soft goat cheese, crumbled
• 2 Tbsp. chopped fresh oregano (ot 2 tsp dried)
• 1/4 cup chopped lightly toasted pecans

1. Wash & trim beets. Boil beets in a large saucepan until a paring knife enters them easily, 30-45 minutes, depending on size. Set aside until cool enough to handle but still warm.

2. Peel the beets (by rubbing the skin off) and cut into thick wedges or bite-sized cubes. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt & pepper.

3. Sprinkle the goat cheese, oregano and pecans over, serve and ENJOY!