Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.  

Herbs

I bought dirt for my parents’ anniversary this year.   It might seem like a strange gift, but they loved it. 

For quite some time, my parents have discussed improving their backyard.  My mom had wanted railroad ties for ages, and this Christmas she finally received them as a gift.  So, my brother and I pitched in and bought them dirt for the back yard.   We spent a morning last month transporting the mountain of dirt (and I mean mountain – it was 6 tons worth!) from the driveway to the backyard.  There are not any flowers yet.  Hopefully they’ll arrive before next Christmas.  But, through the process, it made me really want to grow something.  My dad’s got the greenest thumb in the tri-state area.  I’ve got the…brownest. 

BUT, several weeks ago, I did buy some seeds for basil, parsley and rosemary.  I planted them diligently in each impression of an egg carton.  And they’re growing!!!   I almost can’t believe it.  But, it’s true!  As soon as they’re old enough, I’ll transfer them to a more durable container and be able to cook with real, homegrown herbs!  Stay tuned for some new fresh recipes. 

**Sean has been ripening his green thumb as well.  His tomato plant, Rosie, is looking rather strapping.  Instead of growing her from scratch, we adopted her.  And we love her just the same.