Daily Recipe: Warm Beet & Butterhead Salad with Goat Cheese

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We’re hooked on salad these days and we owe our addiction to the plethora of beautiful vegetables we have from our local farms. Spring is just around the corner and we can’t wait for new produce to start rolling in.

Johnson’s Backyard Garden dropped off some beautiful butterhead and romaine lettuces. This recipe calls for quickly sauteing the lettuce, which creates a unique flavor for your salad. We also love the way the lettuce absorbs the red of the beets, making this dish pleasurable for your palate and your eyes.

Don’t forget that beets will dye your hands red, so wear gloves or rejoice in the joy of beet stained hands. Happy eating!

Warm Beet & Butterhead Lettuce Salad with Goat Cheese

From: Honest Fare


  • 2 medium-sized beets cut into 1 inch squares
  • 1/2 red onion, chopped
  • Several leaves of butterhead lettuce
  • 1 Tbsp thyme
  • Goat cheese
  • 1/4 roasted almonds, chopped
  • Salt & pepper to taste
  • Pinch of red pepper flakes to taste
  • Splash of apple cider vinegar
  • About 1 cup of water
  • 3 Tbsp olive oil
  • 1 clove garlic

Wash, peel and cube up beets. Wash and cut up romaine horizontally across the stem. Dice up onion.

Add 2 Tbsp olive oil to pan and heat to medium high. Add beets, onions, and garlic to the pan and saute for 5 minutes partially covered. When pan begins to look dry, add the 1/2 cup water, thyme and about 1 tsp salt, a pinch of red pepper flakes and some black pepper. Continue cooking partially covered. Keep checking beets for doneness. If beets require more cooking and pan has dried out, add remaining water and continue cooking until all the water evaporates. Repeat that step until beets are cooked through to your liking.

Once beets are done and all the water has evaporated, add a splash of apple cider vinegar and swirl around the pan to loosen up the flavors that got stuck during the cooking. Then add 1 Tbsp of olive oil and lettuce. Saute lettuce for about 2 minutes or until it begins to wilt. Place in bowls and top with crumbled goat cheese and roasted almonds.

Written by cscdavis

March 28, 2013 at 4:36 pm

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