Beet, goat cheese and pecan salad

This is a favourite of mine because it combines sweet and savory and also because it’s so easy to make! If you like specific measurements, times and such in a recipe, you may want to skip this one, as it’s one of my “al ojo porciento” kind of recipes -the literal translation would be something like going by “eyeballed percentages”, or simply put, for this one I go with what I have and what looks good, it usually ends up tasting good as well

Ingredients:
Beets
Soft goat cheese
Pecan halves
Salt and Pepper

Preparation:
Place the beets in a pot with enough water to cover them and boil them until they are soft. I usually assess the doneness by sticking a fork in them: if I don’t have to battle with the beet to stick the fork in it, it’s usually done. Carefully peel the beets, trying not to burn your hands or get any purple juice on your clothes, then slice the beets and place them on a plate or platter; season with a sprinkle of salt and pepper. Take some of the goat cheese and crumble it on top of the beets, then sprinkle the pecan halves on top. Enjoy!

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