Tupelo Beet Salad

Ruby beets, creamy goats cheese, fresh sage, and buttery Tupelo Honey make this dish a gorgeous addition to your holiday table.  The flavors are perfectly balanced and good for you too - with folate, potassium, and manganese.   Make these beets ahead for an easy recipe day of. As always, you're welcome to use your favorite varietal of honey.  

(Recipe is per person)

Ingredients:

1 Beet cooked and sliced

2 ounces of goats cheese

2 Tablespoons Tupelo Honey

Fresh sage leaf

Salt and pepper

Pecans (optional)

Directions:

  • Place beets in a large pot and cover with 1-2 inches of water and salt generously.
  • Bring water to a boil, reduce heat and simmer until fork slides through easily- about 30 minutes.
  • Remove from heat and add beets to an ice bath to stop from cooking.  Overcooked beets become bitter.  
  • Peel skins and slice beets. 
  • Toss in honey, salt, pepper, and sage. 
  • Top with toasted pecans for an extra crunch.

Enjoy!