Simple warm beet salad with vinaigrette.
20 gFeta Cheese
Optional
200 gBeets
5 gParsley
Optional
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15 gWalnuts
Optional
2 cupsWater
2 tbspOlive oil
1 tbspBalsamic vinegar
To tasteSalt
To tasteBlack Pepper
Cut the beets into bite-sized wedges of similar size so they cook evenly.
Place the beets in a small pot, cover with water, and bring to a boil over medium-high heat.
Reduce to a gentle simmer and cook until the beets are just tender when pierced with a knife, about 15–20 minutes.
Drain the beets well and return them to the warm pot to steam off excess moisture for 1–2 minutes.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to make a warm vinaigrette.
Add the warm beets to the bowl with the vinaigrette and gently toss until evenly coated.
Transfer the dressed beets to a serving plate and sprinkle with goat cheese, walnuts, and parsley, if using. Serve warm.