Braised Beet Salad

I have relatively recently fallen in love with beets. These very earthy vegetables are great on salads or as their own stand alone salad. At The Kitchen in downtown Boulder they pair these braised beets with a very creamy, local goat cheese and it is a great appetizer with some of their wine. I did both red and golden, but cooked them in separate pans. I like the way the golden ones turned out a little better because they have a milder, sweeter flavor to begin with so they really absorbed the wine and apple cider vinegar. The link to The Kitchen is for a beet risotto they have which I am planning on trying soon because it sounds wonderful.

Braised Beet Salad

Servings: 4

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients
2-3 medium-sized beets, red or golden
2 T unsalted butter
1 tsp salt
2 cups stock or water
1 cup dry white wine
1/4 apple cider vinegar
3 oz goat cheese

Directions
Peel beets and cut into slices, wedges or cubes about 1/3-inch thick. Place all ingredients in a large sauté pan. Make sure the beets are completely covered by the liquid. Bring to a boil and reduce to simmer. Cook until the beets are al dente, 30-45 mins. Let beets cool to room temperature and sprinkle with goat cheese before serving.