Should have been N's Salad

An old friend, N, came up to visit this weekend to see the new place and just catch up after 18 months between visits. We had such a blast going out and seeing the area that we didn't eat in at all! But how can a girl resist a HUGE strip steak at the local Argentinian restaurant?

So it was tonight that I acted upon inspiration gleaned from a local cafe (Cushman Cafe, for those of you in the North Amherst area) and used those delicious beets from the farmer's market in a goat cheese and beet salad. What I realized as I ate it was that I totally should have made this for her... I guess she'll just have to come back up won't she?

Should-have-been N's Salad:
Take four small beets and peel them. If you have the time roasting them in tin foil would probably be better but I didn't so I quartered and boiled them for about 12 minutes. While the beets are cooking cut up some veggies such as cukes, carrots, and a nice sweet onion (but slice this thinly!!!!). Get those delicious arugula greens from the fridge and give them a toss with some other greens and plate. Sprinkle on some finely ground salt and pepper. Throw on the rest of the veggies and slice up some herbed goat cheese and dot on the place. When the beets are tender remove from water and let cool for a little while. It's nice if they're warm because the goat cheese will soften and melt a little bit and get all deliciously scrummy.

On top of the salad drizzle some good balsamic vinegar. Olive oil? I wouldn't; the goat cheese does the work for you. Dig in and be sure to get some goat cheese with each bite of beet!

This salad gives me an outrageous idea for an appetizer... You'll have to stay tuned to see what it is!

It was WhitneyBee's post regarding salad days that got me to posting here again, so thanks W!