Beet & Goat Cheese Salad

Beet & Goat Cheese Salad

This weekend I shared my pink “beet” flowers channeling all things pink for the Women’s March on Washington. Looking back, I will always remember that I was one of roughly 500, 000 in Washington, DC, and one of nearly 3.2 million (according to Nate Silver) around the country standing up against the policies and practices of the new administration. It’s quite a coincidence that the number of marchers in the country, is the same number of votes that Hillary Clinton had over Donald Trump in the popular votes, so yes, we did go out and vote.

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So, back to beets and these pretty flowers. Why are beets and goat cheese always a pair? At any restaurant a beet salad is always paired with goat cheese. I mean I get the crunchy creamy balance, but really is that it? There are lots of other creamy cheese, brie, feta? so why goat cheese? Anyone know?!

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And on another unrelated note, I am always trying to improve my blog, my photgraphy skills, and my blog aesthetic. Some days I hit it, some days not so much. A lot has to do with whether or not I have good light on the weekends. But I was inspired by a friends project to use this black chalkboard background to display recipe ingredients? What do you think of this new styling? I think I love it !

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Beet & Goat Cheese Salad

The classic Beet & Goat Cheese Salad gets an upgrade with the addition of Dried Apricots

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1/3 cup dried barley
  • 2 2 small beets
  • 3 cups greens
  • 2 tbsp walnuts chopped
  • 4 dried apricots chopped
  • 2 tbsp crumbled goat cheese
  • Poppyseed dressing

Instructions

  1. .Preheat the oven to 350 degrees Fahrenheit.

  2. Pour 1/3 cup of barley and 2/3 cup-1 cup of water into a small pot. Cook on medium heat until all the water is dissolved and the barley is tender, about 10-15 minutes.
  3. Peel the skin off the beet and cut into cubes.
  4. Wrap the beets in tinfoil and place on a cooking sheet and in the oven.
  5. Roast for 15-20 minutes.
  6. Assemble the salad. Place barley, and beets on a bed of greens. Add chopped walnuts, dried apricots and crumbled goat cheese.
  7. Dress with Poppyseed Dressing.

Recipe Notes

Find the recipe for my Poppyseed Dressing

 

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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