Receta Beet and Spinach Salad with Goat Cheese or Queso Fresca

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Ingredientes

those who would roast their beets, thereby taking up valuable space in the
already overworked oven, these beets are prepared on the stovetop. For flavor and to keep the beets from
bleeding, you can add any one of three things: Lemon Juice to give them great
tang, Orange Juice to sweeten the already sweet beets or Vinegar which
basically pickles the beets as they cook.
The skins slip off the finished beets and you can then refrigerate them
until you’re ready to use them. And you’ll lose count of the ways you can serve
them.
First
here’s the simple recipe for cooking beets on the stovetop:
Recipe for Boiled Beets
Prep Time 10 minutes. Cooking Time 45 mins. Cooling time: 60 mins
3 pounds beets, preferably a mix of gold and red beets, trimmed
4 tablespoon lemon juice or vinegar
1. Place the beets in a large saucepan and add water to cover and
the lemon juice or vinegar. Bring to a
boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place
pot under running cold water and let rinse until beets can be handled. The skins
can now be easily peeled off.
Refrigerate the beets, covered until you want to use them. The possibilities are now endless. Here are some ways to serve your boiled
beets.
Recipe for Roasted Beet Salad with Pecans and Queso Fresco
1 Recipe for Boiled Beets (as above)
3 cloves garlic
1/4 cup olive oil
Kosher salt
2 (5-ounce) package baby spinach
6 ounces Queso Fresco (Mexican cheese) or Goat Cheese, crumbled
1/2 cup pecans, toasted