Beet and Spinach Salad with Goat Cheese or Queso Fresca Recipe

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  • those who would roast their beets, thereby taking up valuable space in the
  • already overworked oven, these beets are prepared on the stovetop. For flavor and to keep the beets from
  • bleeding, you can add any one of three things: Lemon Juice to give them great
  • tang, Orange Juice to sweeten the already sweet beets or Vinegar which
  • basically pickles the beets as they cook.
  • The skins slip off the finished beets and you can then refrigerate them
  • until you’re ready to use them. And you’ll lose count of the ways you can serve
  • them.
  • First
  • here’s the simple recipe for cooking beets on the stovetop:
  • Recipe for Boiled Beets
  • Prep Time 10 minutes. Cooking Time 45 mins. Cooling time: 60 mins
  • 3 pounds beets, preferably a mix of gold and red beets, trimmed
  • 4 tablespoon lemon juice or vinegar
  • 1. Place the beets in a large saucepan and add water to cover and
  • the lemon juice or vinegar. Bring to a
  • boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place
  • pot under running cold water and let rinse until beets can be handled. The skins
  • can now be easily peeled off.
  • Refrigerate the beets, covered until you want to use them. The possibilities are now endless. Here are some ways to serve your boiled
  • beets.
  • Recipe for Roasted Beet Salad with Pecans and Queso Fresco
  • 1 Recipe for Boiled Beets (as above)
  • 3 cloves garlic
  • 1/4 cup olive oil
  • Kosher salt
  • 2 (5-ounce) package baby spinach
  • 6 ounces Queso Fresco (Mexican cheese) or Goat Cheese, crumbled
  • 1/2 cup pecans, toasted


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