Beet Salad on a Stick

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I know it’s hard to believe, but the holidays are right around the corner. Before we know it, we’re all going to have ugly sweaters on the couch, party dresses in the closet, champagne chilling in the fridge, and holly draping the staircase. There will be parties galore, and you’ll probably need a dish for each and every one. Today I’m here to help with an easy little appetizer – Beet Salad on a stick!

When you assemble the salad, I find it’s best to skewer the beet first followed by the goat cheese. I found this is the best order, as the goat cheese tends to crumble a bit. So by putting the cheese in the middle you’re salad tends to stay together better.


If you know me, you know I love recipe that can be changed up, so here’s my suggestions. Since this is a salad . . . you can add lettuce. I’ll let that bomb sink in for a few seconds. I’d put two pieces surrounding the cheese or just serve it over a plate of lettuce. And finally, I sometimes – if I have it around the house – like to add some orange juice to the dressing to give it a little bang. Each bite should have all of the above for an explosion of flavor! Yum!

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Are you ready for the Holidays? What’s your favorite easy appetizer recipe?

Beet Salad on a stick

Beet Salad on a stick

Ingredients

  • 1 can of tiny pickled beets – drained and rinsed well
  • 2 oz. of goat cheese – sliced
  • 1 small package of chopped walnuts
  • 2 Tablespoons of sugar
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Cup Olive Oil
  • Wooden skewers: you can use short wooden skewers or tall. I used tall that I cut to be short. Buy short if you can find them. The kind used for caramel apples would be great for this.

Instructions

  1. To start candy the walnuts: in a dry saucepan add the chopped walnuts into the pan at high heat, constantly stirring (do not walk away during this time). Once you start to smell the walnuts as you stir, add the 2 tablespoons of sugar. Continue to stir as the sugar begins to melt and cover the walnuts. Once the walnuts are all coated, remove from heat and let cool.
  2. Mix vinegar and oil
  3. Now it’s time to skewer the beets and cheese
  4. Once all skewered on the plate, drizzle the dressing over all the skewers and sprinkle with the candied walnuts.
http://mycookingspot.com/beet-salad-on-a-stick/

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Bex is Hoosier girl, wifey to Scott, aunt to 7 handsome guys and 2 gorgeous gals, popcorn eater, makeup lover, and target shopper by day. She has a passion for frugally creating pretty things from the inside out and sharing those with others. When she sees a recipe, she instantly wants to know how to make it healthier … unless it’s cake or popcorn then she just wants to eat it. And when she sees a neglected piece of furniture or décor she instantly wants to show it some love and make it as pretty as it used to be. Bex blogs over at Butcher’s Niche about all things cooking, crafting, fashion, beauty, and life.

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