Did you know August is National Goat Cheese Month? Frankly, I didn’t, but a friend who follows a “National Day Calendar” that celebrates foods on a monthly and daily basis reminded me to promote goat cheese before I’m too late.
No problem, as I’ve enjoyed goat cheese countless time during my visits to Ireland. I particularly love St. Tola, a luscious goat cheese made in County Clare, especially when it’s paired with roasted beets — multicolored preferred!
GOAT CHEESE & BEET SALAD
SERVES 2
For the beets
2 to 3 medium beets
Olive oil, for roasting
Sea salt
Ground black pepper
For the salad
- Mixed greens with arugula
4 to 5 ounces goat cheese, cut into slices
Oil and vinegar, for drizzling
1/2 cup pistachios
1. Make beets. Preheat oven to 375°F. Trim and wash beets; place on a piece of aluminum foil large enough to fully wrap beets. Rub with olive oil; season with sea salt and pepper. Wrap to form a pouch. Roast beets for 55 to 60 minutes, or until tender when pierced with tip of a knife. (Roasting times will vary depending on size of beets).
- 2. Remove beets from oven, and when cool enough to handle, rub skin away with a piece of paper towel or foil. (To prevent staining your hands, use rubber gloves). Slice beets and then cut into 1/2-inch cubes. In a small bowl, toss beets with olive oil.
3. To serve, arrange salad on plates and toss with cheese. Drizzle with oil and vinegar and sprinkle with pistachios.To order signed copies of my cookbooks, visit irishcook.com
