Imagine my surprise when I discovered that the majority of my co-workers are both relatively sane and extremely good cooks! There were at least 4 crock pots full of stews and chilis, and there were dishes full of homemade enchiladas, ceviche, and a million types of salads - including this one, which I kept going back to for extra helpings.
It turns out my boss brought the beet salad and when I cornered him for the recipe, he confessed that his wife is the one who made it. I promised to turn a blind eye as long as he could deliver the goods. I got it, and now I'm sharing. You are welcome.
Oh, what? You want to know what I contributed to the feast? Well, I'm embarrassed to admit that all I brought was a vegetable platter. It was "homemade", though, I cut all the vegetables into bite size pieces myself...OK, lame, I know, but I didn't have a lot of advance notice. At least I didn't bring anything with a shelf life of infinity, or who's origin could be deemed "unknown", so I don't feel too ashamed. Everyone needs vegetables.
The part of this salad that I obsess about is the dressing; it takes a lot of willpower to not drink it straight from the blender (Ok, I wouldn't do that, that's gross, but you'll see what I mean when you make it and you then lick the spoon that you used to scrape the dressing from the blender. You'll see.)
Remove all but an inch of the greens from fresh beets. Wash thoroughly and individually wrap in aluminum foil. Bake at 400 degrees F for about 45 to 90 minutes, or until the beets are easily pierced with a knife. Cool, peel, and chop.
1 tbsp chopped shallots
2 tbsp red wine vinegar
1/3 cup olive oil
1/4 cup toasted pine nuts
salt & pepper to taste
Combine ingredients in a blender.
Toss lettuce or greens of your choice with 1/2 of dressing.
Toss beets with remaining dressing.
Sprinkle with crumbled goat cheese.
Sprinkle with toasted pine nuts (optional).
Eat and sigh.