Did you know August is National Goat Cheese Month? Frankly, I didn’t, but a friend who follows a “National Day Calendar” that celebrates foods on a monthly and daily basis reminded me to promote goat cheese before I’m too late. No problem, as I’ve enjoyed goat cheese countless time during my visits to Ireland. I particularly love St. Tola, a luscious goat cheese made in County Clare, especially when it’s paired with roasted beets — multicolored preferred!

GOAT CHEESE & BEET SALAD

SERVES 2

For the beets

2 to 3 medium beets

Olive oil, for roasting

Sea salt

Ground black pepper

For the salad

Mixed greens with arugula

4 to 5 ounces goat cheese, cut into slices

Oil and vinegar, for drizzling

1/2 cup pistachios

Steps:

     1. Make beets. Preheat oven to 375°F. Trim and wash beets; place on a piece of aluminum foil large enough to fully wrap beets. Rub with olive oil; season with sea salt and pepper. Wrap to form a pouch. Roast beets for 55 to 60 minutes, or until tender when pierced with tip of a knife. (Roasting times will vary depending on size of beets).

     2. Remove beets from oven, and when cool enough to handle, rub skin away with a piece of paper towel or foil. (To prevent staining your hands, use rubber gloves). Slice beets and then cut into 1/2-inch cubes. In a small bowl, toss beets with olive oil.

     3. To serve, arrange salad on plates and toss with cheese. Drizzle with oil and vinegar and sprinkle with pistachios.

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