Wish Upon A Dish: Slow Cooker Beet, Goat Cheese & Walnut Salad ♥ a no-fail way to cook fresh beets

August 19, 2017

Slow Cooker Beet, Goat Cheese & Walnut Salad ♥ a no-fail way to cook fresh beets

This salad was inspired by two ingredients I recently had the pleasure of being introduced too.
Fresh beets and Trader Joe's Honey Jalapeno Goat Cheese!!
Oh, my what a combo and by adding a few tomatoes from my garden with glazed walnut pieces I had the BEST salad the other day.

I love fresh beets but with all my culinary accomplishments, roasting/cooking fresh beets comes in dead last.
I can not count the times I bought fresh beets only to eventually throw them in the trash.

Funny stat. I eat jarred beets in every chop salad I eat weekday. How sad is that?
My success rating on making fresh ones is probably 3:20. I eventually got the hint, succumbed to my failures and bought good jarred salad beets.

Luckily the season & my success with cooking beets coincided, so while all my other ingredients moving forward will probably be hot house varieties, my beets with be the star.
If you have never eaten a fresh beet you have to try this food-proof preparation.

Did you ever have a "duh" moment in cooking?
Mine came the other day when I saw not one, but a few recipes for carrot vegan hot dogs.
Not sure I would make a hot dog with them but I would definitely use that technique for my usual veggie contribution to our Thanksgiving table this year.
As soon as I committed that to memory, I had my moment.

Why not cook my beets using the slow cooker technique on those carrots?
OMG, this was too easy (and boy, did I feel dumb).

I bought a beautiful bunch of beets (tops in great shape but that's for another post) at a local farm stand the other day and set my iPad to remind me to cook them no later than Friday.

I simply washed three baseball-sized beets and placed them in the slow cooker insert. No water, no seasonings, no nothing. I used my small 2 quart cooker and if you find your beets too big for the pot, just slice them in half. Yes, it's that easy. 
I set the cook selection to high, closed the lid and set my timer to 3 hours.

When I got back from my walk, I took a skewer and tested a beet. It was perfectly cook!!
Just the right resistance. I placed them in a bowl to cool to room temp and when they did, I peeled the halved beet for a salad tonight and the other two were wrapped in a paper towel and tucked into veggie bags.... I now have enough for about a dozen salads.

Slow Cooker Beet, Goat Cheese & Walnut Salad
makes 2 servings

* 1 cooked fresh beet, sliced into 1/4" pieces
* 1/4 package jalapeno-honey goat cheese, broken into small pieces
* handful of chopped plain or glazed walnuts
* Favorite vinaigrette (I like a Vidalia onion one)
* chopped fresh herbs (parsley, basil, lemon verbana)
* thinly sliced sweet or red onion, optional

Last minute I threw in a few grape and teardrop tomatoes from my garden (first harvest of the summer).

Besides the sweet sugary taste that cooked beets have, a 100 gram amount (3.4oz) has only 43 calories, 10% carbs, less than 1% fat but has 27% folate and 16% magnesium.
I like that they also have 3g of fiber. Yes, please.

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