Boulder Beet Salad

Simple and, in our humble opinion, spectacular, the Boulder Beet salad is a great, simple way to fancy up your Boulder Pickled Beets

Serves 2-4 as an appetizer

Ingredients:
- MM Local Pickled Boulder Beets
- Balsamic Vinegar
- Goat Chevre
- Sliced raw almonds
- Olive Oil
- 3 cups washed leafy greens
- Roughly Chopped Basil (1/8 cup)

Hot to Make:
- Heat up a small saute pan over medium heat
- Remove as many beets as you want to eat from your jar of MM Local beets and place in colander
- Rinse beets under cold water for 10 seconds, then leave in sink to dry
- Pour a splash of olive oil (1tbs) into your saute pan
- When olive oil shimmers, add sliced almonds - toast until just browing, 2-3 minutes
- In a small mixing bowl, dress beets with 1 tsp balsamic vinegar
- Crumble goat cheese and add to beets - the more the better in my opinion
- Add chopped basil
- Drizzle almonds and hot oil over beets and toss well - add more olive oil to taste
- Add Salt and Pepper to tase, and then toss well with your salad greens
- Serve with a balsamic dressing or simply dressed with olive oil and balsamic to taste!