Easy Beet, Walnut, Goat Cheese and Orange Salad
Marty Martindale

Beets are quite the comers now because they’re popular with antioxidant seekers due to their rich, red color. It’s also easier to purchase single beets, without their healthy greens, if you lack time to prepare both.

Here is a low-mess method for cooking them:

Wash large beets and pierce several times with cooking fork.
Microwave for 8 minutes and test for doneness. Repeat, if necessary.
Once cool, peel and dice.

Dress with vinaigrette dressing made from:

1/3 cup                    Olive oil
¼ cup                      Lemon juice
1 tsp.                        Dijon mustard

It’s best to assemble this salad just before you serve it:

On a flat plate, place salad greens, if desired.
Top with two spoonfuls of diced beets.
Arrange navel orange slices around beets.
Sprinkle chopped walnuts over beets.
Crumble chilled goat cheese over top.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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