“When we give cheerfully, and accept gratefully, everyone is blessed.”
Pickled Beets, Arugula & Goat Cheese Salad
Originally I had planned to share with you a great recipe for pickling beets. I was pretty excited about them but ultimately I decided that sharing it was more about my enthusiasm for what I had created and less about how I can help you in the kitchen. Well, that and the fact that unfortunately I didn’t bother to write down what I was doing while I was making them, and although I was pretty convinced that I would remember how I made them, I don’t, not exactly. Although I did add whole star anise and I’m quite certain it was that which when combined with the honey became the magically delicious flavouring!
I guess the other reason I decided not to do the pickled beets recipe (which I can’t remember) is that the salad I ultimately used the beets in itself is sooooo delicious and sooooo simple. And as you know, my goal is to always share with you simple and delicious recipes… simple and delicious recipes which you will hopefully eagerly try and then wow your friends and family!
Bottom line… the best way for me to help you is to continue to provide you with approachable recipes which you will actually make! Trust me when I say that this salad is definitely one! And don’t forget to get creative… don’t like arugula? Use spinach, or mixed baby greens. Allergic to pine nuts? Use sunflower seeds (thanks Mum:) Prefer feta or Buffalo mozzarella to goat cheese? Go to town!
I will say however that a good quality extra virgin olive oil will truly bring this salad into a different category! I shop at Olive Oil Emporium (they deliver!) and am consistently impressed with the quality of their product. Look for an article all about this gorgeous store right here on Be Still & Eat in the very near future.
This is such a simple side which you can pair with any weeknight meal like the “Go To Weeknight Grilled Chicken” and maybe the “Herb Roasted Sweet Potatoes“. The gorgeous jewel tones of this special salad will elevate anything you choose to serve it with.
On another note entirely, Be Still & Eat will be published on Thursdays beginning next week. Same great Simply.Gorgeous.Food. just a little closer to the weekend!
Enjoy & Namaste!
- Pickled beets (4 or 5 wedges per portion)
- Handful of greens of choice (I used arugula but any tender young green will work just as well)
- Crumbled goat cheese (or cheese of choice)
- Toasted pine nuts
- drizzle of good quality olive oil
- spoonful of beet juice
- plenty of cracked black pepper
- Arrange greens, beets, cheese on individual plates
- Top with pine nuts
- drizzle with oil and beet juice
- Pepper to taste