Goat Cheese Toast With Beet Salad
Talk about easy indulgence! This mix of salad and toast with my favorite cheese ever should not be missed! It’s a great early dinner, with a chilled Rose or Zin. It’s also my favorite brunch when I have foodie friends over. Not everyone loves beets, goat cheese, and alfalfa you know!
If you’re like me and can’t always find chives then use any other herb you have. It would be great with dill, tarragon, and even parsley. This is a great thing to serve on Thanksgiving Day, before the big meal. Serve it at about 11am so no one is STARVING by dinner time, but no one gets nauseated by the smell of turkey all day, either.
Goat Cheese Toast With Beet Salad
Makes 4 light meals
6 oz. tube goat cheese
1 bunch beets (2-3 beets)
1 cinnamon stick
4 cloves
2 tsp. sugar
2 tbsp. olive oil
½ cup white wine vinegar
Salt & fresh cracked pepper
¼ chopped chives
Small bunch alfalfa
4 pieces of good white bread
Leave goat cheese on a counter to come to room temperature while making the salad. Boil beets in a medium sauce pan with spices, for 30 minutes. Rinse beets in cool water, and slip skins off; discard spices and skins, and cut beets crosswise, and then cut each half into 6 equal wedges. Mix oil, vinegar, salt and pepper to taste and toss with beets. Mix goat cheese with ¼ tsp. pepper and chives.
Toast the bread and then spread with goat cheese mix, using all the cheese. To plate, place beets on top of a small bed of alfalfa and serve with toasts, cut in half on diagonally.
Tags: alfalfa, beets, goat cheese, salad, toast