A few weeks ago our CSA shipment had a HUGE bunch of oregano. When I searched online for recipes to help use it up I found this one on Fine Cooking. Happily it would also help my use up some beets we had recently received thereby killing two birds with one stone.
Beets and goat cheese are a classic pairing. this pairing is made even better with the crisp toasted pecans and the fresh oregano.
Beet Salad with Oregano, Pecans, and Goat Cheese
8 to 10 medium beets (red, golden, or a combination)
3 Tbs. extra-virgin olive oil
3 Tbs. aged balsamic vinegar
Sea salt or kosher salt and freshly ground black pepper
4 oz. soft goat cheese, crumbled
2 Tbs. chopped fresh oregano
¼ cup chopped lightly toasted pecans
If the beets have leaves and stems, trim off the leaves and all but ¼ inch of the stems. Wash the beets. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30 to 45 minutes, depending on their size. Set aside until cool enough to handle but still warm.
Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.
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