Beets and Goat Cheese Salad

cooking 1 Minute

Once again, this is something I hesitate to call a recipe. It’s just that a couple of years ago, I realized that those super-fancy salads with baked beets and goat cheese – I can easily make them at home. You need to bake beets just once – 40 min at 400F individually wrapped in aluminum foil, and then you can peel them and store in the container – for over a week.

New this year – I started to add some pomegranate seeds to this salad. So now I have:
baked beets, purple and yellow
spicy asian greens
crumbled goat cheese
chopped walnuts
pomegranate seeds
and this wonderful balsamic/oil combination from Vompass:

Proportions are entirely up to you, made in minutes, taste priceless 🙂

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Published by Hettie D.

My name is Henrietta (Hettie) Dombrovskaya. I was born in Saint-Petersburg, Russian (actually, back then – Leningrad, USSR) in 1963, and immigrated to the United States in 1996. I love Saint Petersburg, the city I was born and raised in, and I think it’s one of the most beautiful places in the world. Similarly (but differently) I love Chicago, and can’t imagine myself moving somewhere else in the observable future. I have three children, Igor, Vlad and Anna, all adults living on their own, and one (so far) granddaughter Nadia. I also believe that my children are the best thing that happened in my life. As for my professional life, I am working in the field of Information Technologies. When I was twenty, I’ve declared that the databases are the coolest thing invented and that I want to do them for the rest of my life. Thirty plus years later, I still believe it’s true, and still, believe that the databases are the best. These two statements together imply that I think a person can have it all, and indeed, I think so! Keep reading my journals to find out how I did it.

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