4medium to large firm beets6 for smaller beets, remove stems and roots
1/4cupgoat cheesecrumbled
1/8cuppistachiosshelled and chopped
Balsamic Vinaigrette for dressing
Caramelized Onions
1large Onionhalved and thinly sliced into long strips
2tablespoonsbutter
1tablespoonolive oil
Instructions
To start the salad:
Preheat oven to 425 degrees. Put beets on a large piece of aluminum foil. Fold aluminum foil and crimp all sides closed. Medium large beets should cook for an hour, if you are using smaller beets 25-35 minutes for cooking.
To make the caramelized onions:
Melt butter in saucepan, add in olive oil over medium heat. Add in onions. Let saute for about 5-7 minutes. Reduce heat to medium low. Cook for about 35-40 minutes letting the onions turn golden brown, stirring occasionally so they don't burn. Remove from heat.
To finish the salad:
Remove beets from oven, and open aluminum foil. Let cool. Remove the skins with a paper towel (or you will have bright pink hands) and discard skins. Coarsely chop beets.