There is nothing like a beet salad to impress your guests, or just to eat either as a side, or even as dinner one night. It is filling! Here are step-by-step instructions. As always, the Savvy Tart preps in stages, because we are busy people!
1. First, I boil or roast the beets. I do this whenever I have time - either in the morning, or day before. See my post here on instructions for cleaning/cooking the root of the beet.
2. Next, I slice my beets in 1/4" slices. I peel and slice an orange.
3. Arrange on plate, sprinkle goat cheese (or feta), and top with a nice spicy green such as baby arugula.
4. Lightly salt with sea salt or kosher salt. Drizzle with olive oil and balsamic vinegar. If you're feeling bold, you can even add some balsamic glaze (not shown). Also, since you know I'm obsessed with fennel at the moment, adding a sprinkle of dried fennel (also called anise) seeds, or even freshly (thinly) sliced fennel adds another dimension to this delicious and healthy salad!