I’ve posted several times now about my kitchen successes, so as soon as I realized what was happening with this salad, I knew that I had to blog about it as a total fail.
I found a delicious looking recipe for Roasted Beet Salad with Walnuts and Goat Cheese on Tasty Kitchen and decided to give it a go. All of the ingredients are easy to find here, and I only had to substitute coconut oil for the butter to make it dairy-free.
First, I spent 30 mins cracking walnuts, and then got distracted while cooking them and they burned. Not about to waste another 30 mins, I replaced them with some cashews that I had on hand. No biggie.
Then, when my beets were finally ready, I started to slice them and realized they were much larger than the ones in the picture, so I decided to cube them instead. Not as pretty, but they will still taste the same, right? Then, I added the nuts.
The true downfall of the salad, however, came when I added the goat cheese. The cheese that the recipe’s author used is obviously a much firmer and crumblier kind of goat cheese than what I used, because when the soft cheese hit the still-warm beets, the whole thing turned into a big creamy bowl of purple goo.
Thinking that I could still salvage the salad, I went ahead and mixed up the dressing. What the picture doesn’t communicate is the smell that was radiating from that bowl. The balsamic vinegar was just too much combined with the warm beets and goat cheese. I managed to choke down several bites… Josh didn’t even get that far.