Locally Owned Since 1973

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Squash Soup

It will warm you up and leave you satisfied.


Green Apple Tart

A delicious dessert featuring Granny Smiths.


Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Salads and Dressings Beet Salad with Goat Cheese & Pecans
Beet Salad with Goat Cheese & Pecans PDF Print E-mail


  • 8–10 medium beets (red, golden, or a combination)
  • 3 T. extra virgin olive oil
  • 3 T. balsamic vinegar
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 4 oz soft goat cheese, crumbled
  • 2 T. chopped fresh oregano
  • 14 c. chopped lightly toasted pecans


  1. If the beets have leaves and stems, trim off the leaves and all but 14 inch of the stems. Wash the beets.
  2. In a large saucepan or stockpot fit with a steamer basket, steam the beets until a paring knife enters them easily, 30–45 minutes, depending on their size. Set aside until cool enough to handle but still warm.
  3. Peel the beets; the skin will rub right off. Trim and discard the tops and tails and cut the beets into thick wedges.
  4. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar.
  5. Season with a generous pinch of salt and pepper.
  6. Sprinkle the goat cheese, oregano, and pecans over the beets and serve.

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