We've been seeing beet salad in every little uppity, yuppity restaurant we frequent lately. It ranges from unbalanced (too many beets, not enough green and savory), to nicely proportioned tableaus of ingredients. We used fresh beets just because our weekly box of vegetables had some (they're a pain in the ass, though). But you could just as easily use pre-prepared beets (ie, canned or Trader Joes has some that are refrigerated).
This effort rating assumes you are not peeling, chopping, and steaming beets.
Rating: 1/2 assed
Here's what you need and how you do it
Several cups of greens, washed and torn
1/2 cup pine nuts
1 cup gorgonzola or feta
1.5 cups beets
Layer all ingredients and serve with your favorite vinaigrette. This citrus vinaigrette looks particularly good.
Makes 4 salads.
For a printable version of this recipe, click here.