Oh, this sounds fabulous. Can't wait to try it.
BTW I love the beet tops (greens) as much as the beets. Steam like spinach, drain and sprinkle with a little bit of vinegar. I keep a cruet of vinegar with a few dried chili peppers in it for just this purpose. The peppers just kick-up the flavor & doesn't make it "hot".
Originally Posted by davis2se
I love, love, LOVE beets. My favorite is a cold beet salad. Start out by removing the greens and the little root stems, then scrub the beets and wrap in tin foil. Bake until easily pierced with fork, then cool. While the beets are baking, put 1 cup of olive oil in a small pan. Add 1 cup of slivered almonds and heat the oil gently, until the almonds just turn a golden brown. Drain off the oil (but keep it - makes awesome dressings)and set the almonds aside. Peel and cube the cooled beets and put into a bowl. Make a light vinegrette (oil, vinegar, lemon or lime juice, minced shallots - whatever light vinegrette recipe you like) and mix with the cubed beets. When ready to serve crumble goat cheese or blue cheese over the beets, sprinkle with the almonds and enjoy. When I don't have almonds I have used salted sunflower seeds - almost as good and much easier!!