Serve this finely chopped beet salad with goat cheese and fresh chives during the first course of Afternoon Tea. It’s a great compliment to any tea sandwich.
- 4 large beets
- 2 oz goat cheese
- 3 tablespoon chives
- 6 small/petite bowls (spice/prep bowls work great)
Wash beets well and trim ends off before cooking. Boil for approximately 20-30 minutes or until tender. Drain beets and peel skin using a knife. Chop beets into small pieces and divide amongst the six small bowls. Evenly crumble goat cheese on top of beets then sprinkle with freshly chopped chives. Optional: Add a blooming touch by topping the salad with a flower from your chive plant.