Goat Cheese and Beet Salad

This is one of my favorite summer appetizers, very easy to make. I buy fresh beets and cook in a pressure cooker for 20-25 minutes. When cold slice into quarter inch thick pieces and combine with a layer of the best goat cheese (not too hard consistency). As an added but totally optional extra, I topped the pyramid in this photo with a piece of tomato confit (peeled, deseeded and baked for 2.5 hours at 250 degrees). Add a light vinaigrette, a spring of parsley or dill and voila, a simple and deliciously refreshing summer starter.

Leave a Reply »

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URL

Sorry, the comment form is closed at this time.