Golden Beet, Pea and Goat Cheese Salad ~ a simple little no-recipe recipe for a garden fresh salad with tons of colorful flavor.
I don’t know if this happens to you but somewhere right about now I start to get a little neurotic about the dwindling days of summer and all that. I know we haven’t even hit August, but it’s coming, and I don’t want to have any regrets come September. I mean, have you had your fill of fresh tomatoes, gotten to the farmer’s market often enough, picked-your-own something — anything — yet this summer? I haven’t so much as roasted one marshmallow or pickled one pickle. And what about these baby beets and fresh peas, they won’t hang around forever while we get our act together.
Golden beets are a little easier to work with than regular beets because the color doesn’t bleed so much. They’re also a little less sweet, which can be a nice change. I love the citron yellow stems with the burnished orange colors.
You get a bright surprise when you peel them.
The greens are great to eat when they are this fresh, too, but that will have to wait for another recipe.
I boiled the beets and added the fresh peas for the last minute of cooking, just to brighten their color and take the raw ‘edge’ off. My beets took about 30 minutes, but yours will vary, just check with a small sharp knife to see if they are tender.
I drained and ran the veggies under cold water to stop the cooking. I cut the beets in quarters or sixths, and layered them on a plate with the peas, little globs of fresh goat cheese and toasted pine nuts. I decorated with mint leaves from my pot in the backyard, and drizzled it all with olive oil and fruity vinegar (mine was a mango vinegar from Whole Foods.) Don’t forget salt and pepper.
I’m a huge believer in the power of roasted nuts of all kinds, they add so much to so many different kinds of dishes, and guess what I discovered today? If you toast pine nuts to a deep enough brown they taste just like…wait for it… little bits of bacon. Really!