Full of sweetness and saturated color, beets become tender and full-flavored when cooked, making them an ideal ingredient for salads, side dishes, and soups. Here in this gorgeous salad, the beets are the star. Add goat cheese and pecans, and you get a salad that is creamy, tangy, and crunchy all at once.

Beet Salad with Oregano, Pecans, and Goat Cheese

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8 to 10 medium beets (red, golden, or a combination)
3 Tbs. extra-virgin olive oil
3 Tbs. aged balsamic vinegar
Sea salt or kosher salt and freshly ground black pepper
4 oz. soft goat cheese, crumbled
2 Tbs. chopped fresh oregano
1/4 cup chopped lightly toasted pecans

Instructions
If the beets have leaves and stems, trim off the leaves and all but 1/4 inch of the stems. Wash the beets.

In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.

剥甜菜；皮肤会马上摩擦。修剪和丢弃顶部和尾巴，然后将甜菜切成厚的楔子。将甜菜转移到一个大碗中，并用橄榄油和醋淋上毛毛雨。用大量的盐和胡椒粉调味。在甜菜上撒上山羊奶酪，牛至和山核桃并食用。

Make Ahead Tips
You can cook, peel, and cut the beets up to 6 hours ahead. Refrigerate, and return to room temperature before finishing.

Can’t get enough beets? Check outmore beet recipes.

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