Beet Salad with Walnuts and Goat Cheese

Photography by Angie Norwood Browne

Beet Salad with walnuts and goat cheese

3 large beets

1/4 cup walnuts, toasted

2 T goat cheese

thyme sprigs

Dressing

2 T olive oil

2 T balsamic vinegar

1 t dijon mustard

salt

pepper

1. cut leaves and end of root off of the beets

2. boil the beets in salted water for half an hour

3. remove and shock quickly in ice water, then remove

4. with a paper towel, rub the skins off of the beets

5. cut the beets into desired size (bite size), and place in a bowl

6. add the walnuts

7.  mix dressing together, adding salt and pepper to taste

8. mix walnuts and beets with dressing

9. serve topped with goat cheese crumbles and thyme leaves and sprigs

Food styling and recipe by Emily Browne