Beets with Walnuts, Goat Cheese, and Baby Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pair roasted beets and goat cheese with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color. You can prepare the beets up to two days in advance. Ingredients:
6 medium beets (red and golden), about 1 1/2 pounds |
1 cup water |
8 cups mixed baby salad greens |
1 cup loosely packed fresh flat-leaf parsley leaves |
1 tablespoon white balsamic vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 tablespoons extra-virgin olive oil |
1/2 cup (2 ounces) crumbled goat cheese |
1/4 cup coarsely chopped walnuts, toasted |
Directions:
1. Preheat oven to 375°.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
3. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
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