Pickled Beet & Goat Cheese Balsamic Salad


Pickled Beets:

Cut off beet tops and quarter beets. Add to pot of water and boil for 30 minutes until fork tender.

Rinse and cool down by running cold water over the beets. Rub off the peel with your hands – it should pop off really easily.

Whisk together vinegar, brown sugar, olive oil & mustard. Dice beets and marinate in pickling liquid for at least 30 minutes.



Layer the salad ingredients as listed. Makes two salads or one really big one!

Recipe Credit

Heather Johnson