Recently, a bunch of church ladies got together to celebrate summer with a salad supper. Everyone spent an evening sipping chilled drinks and tasting the spoils of each others' gardens. Those women left that get together with taste buds rewarded and spirits renewed.
One of the popular salads among the bunch was the pickled beet and goat cheese salad.
Now, people have opinions about beets. They love'em or hate 'em. But the beets won out at the salad supper, proving to even skeptics that they can provide a sweet flavor partnered with a vibrant color, making a summer table pop.
Pickled beet and goat cheese salad
- One pint jar, pickled beets (may be made ahead of time at home or bought at a local grocer or farm stand)
- Fresh washed greens (the organic, ready packed, spring mixes are a convenient time saver)
- One block goat cheese or 4 to 6 ounces goat cheese crumbles
Place the washed, fresh salad greens in a large bowl. In a separate bowl, drain the pickled beet juice from the pickled beets and set aside the liquid for later. Spread the entire jar of pickled beets onto the greens. Sprinkle with goat cheese crumbles. Toss. Drizzle entire salad with the pickled beet juice. Serve immediately or chill until meal is ready. Greens will wilt if left overnight.