Pickled Beets, Walnuts, Goat Cheese. Condiment or Salad

Condiment or salad? At our house, we say salad, but we serve it in small bowls. What you call it and how you serve it in your home is entirely up to you. The printable recipe can be found here.

Inspired by a Greek Heritage Kitchen recipe, which calls for using cooked beets and greens, my pickle-loving husband, Dewey, recommended that I come up with a version that uses pickled beets. I had already developed a simplified version of the traditional salad, and I now have this even easier version. It may be Dewey's favorite.

This is the perfect last-minute salad creation, assuming that you always have a jar of pickled beets, walnuts, red onion, garlic, Italian parsley and goat cheese on hand...which I do. Maybe you will upgrade your pantry and refrigerator options after you've tasted the salad and ponder the nutritional value. For example, did you know that cheeses made from goat milk (Manchego, Chevre) have a higher nutritional value than cheeses made from cow milk? Also, for people who are lactose intolerant, these are usually easier cheeses to digest. Really! Do your own research.

Leave the beets whole, cut them in half or slice them.

Dress the salad, toss everything and add the goat cheese just before serving.
Crumble gently with your fingers.