Summer Beet Salad

I made this salad Sunday for our family dinner. I love a colorful salad and this one is like, technicolor! Beets are gorgeous, and set on a bed of beautiful bib lettuce from my farmers market I thought this was just as pretty as a picture. So I took a picture! And now my neighbors think I'm crazy because the best light happened to be in the front of my house. These are the sacrifices I make for my art!

The recipe is so simple. I beg you, even if you think you dislike beets, to give this a try. My kids even love it.

Summer beet salad recipe:
about 1-2 pounds same sized fresh beets, leaves and stems trimmed, scrubbed, with the skins on
2 oz Chevre with herbs
5 or 6 fresh basil leaves
bib lettuce

Boil the beets (with the skins still on) in a pot of water. The beets are done when they can be gently pierced with a knife or fork (about 30 minutes for larger beets). Pour out the boiling water and put the pot of beets under running cold water. When they are warm enough to handle, you can skin them by rubbing your thumbs over the loosened skin. It comes right off and is way easier than peeling with a knife!

While still warm, cut beets into quarters (or smaller, depending on their original size) and toss together with the Chevre. The cheese will melt and coat the beets. Arrange the lettuce on a platter and spoon the beets on top. Snip the fresh basil on top to finish. Delish!