Marinated Beet Salad with Whipped Goat Cheese

cooking.nytimes.com

The reason this is such a classic combination is the interplay between the earthy sweetness of the beets and the musky tartness of the goat cheese. It would be impossible to replicate the goat cheese complexity but you could come close with good Feta with a larger dose of vinegar for the extra tang (adjusted to your taste... 1 TBL) plus the other recipe ingredients. Lots of fresh ground pepper is a must.

subheading: FOR THE BEETS:

8 to 10 medium-large beets (see note)

2 tablespoons minced shallots

3 tablespoons olive oil, plus more to taste

2 tablespoons rich, sweet vinegar like Barolo, balsamic or sherry

Salt and ground black pepper

¼ cup shelled nuts, like pistachios, walnuts or pecans (optional)

1 cup loosely packed whole herb leaves (like parsley, mint or cilantro) or 2 cups small salad greens (like baby spinach, baby arugula or mâche), or use a mixture or herbs and greens

subheading: FOR THE GOAT CHEESE:

¼ cup fresh goat cheese

1 tablespoon olive oil

2 tablespoons whole milk or heavy cream

½ teaspoon rice or white wine vinegar, plus more to taste

½ teaspoon coarsely ground black pepper

¼ teaspoon salt, more to taste

Directions at cooking.nytimes.com

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