Friend Lara @petitfromageAZ has gotten me addicted to Manchego cheese. This is very exciting to me because I can't have any cow milk cheeses because of an allergy but I can have sheep milk. What I love about Manchego is that it has an aged cheddar like experience which used to be one of my favorite cheeses.
Feeling kind of lazy this weekend, I got a bit creative and wanted to come up with a dish this week that was easy, flavorful, and different. In fact, this recipe was so easy, I didn't even have to cook anything because at my local Whole Foods, in the salad bar, they had these huge chunks of boiled Golden beets.You can use red beets too. I think the yellow color of the Golden beets goes well with the carmely white of the Manchego.
If you can find a local salad bar with boiled beets in hand, then you are most fortunate. If not, here is a very simple video like less than 60 seconds on how to boil beets.
Toasting pecans is really easy. Just cut some pecans into chunks, place on aluminum foil and bake in oven at 350 degrees for 2-3 minutes, or toast in a toaster oven for a minute.
Using toasted pecans in this recipe is best because the toasting brings out the flavorful nuttiness in the pecan, and that toasted nut flavor blends well with the Manchego to help jazz up boiled beets which are rather bland on their own.
Ingredients (serves 2):
- 1-1/2 cups boiled Golden beets cut in big chunks
- 1 tbsp toasted pecans
- 2 tbsps shaved Manchego
Let's get cooking:
- Start with chilled beets and place in a bowl.
- Toss in pecans and shaved Manchego. Mix well. Voilah! Ready to eat.
Don't you love two line recipes?!