The beet goes on

Aug 21, 2012

Oscar Wilde once said, “With age comes wisdom, but sometimes age comes alone.”

That quote does not apply to Scott Hutcheson, who has learned to appreciate the things he once questioned about his parents.

Salad Greens with Roasted Beets, Goat Cheese, and Glazed Walnuts

•                     4 medium-sized beets

•                     Olive oil

•                     Salt and pepper to taste

•                     8 ounces of goat cheese

•                     Glazed walnuts

•                     Green, leafy greens

•                     Bottled salad dressing

Preheat oven to 350 degrees. Wash and peel the beets using a vegetable peeler and cut them into bite-size pieces. You may want to use latex gloves to avoid staining your hands. Place them in a bowl, drizzle with olive oil and salt and pepper to taste. Toss with your hands to coat the beets with oil. Wrap them up in foil and place them on a baking sheet. Place in the oven and roast for about 30 minutes. While they are cooking, prepare the rest of the salad. When the beets are ready, assemble the salads and serve immediately. Plan on one beet and two ounces of goat cheese for person. This recipe will serve about four.