Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons olive oil |
2 tablespoons white wine vinegar |
2 tablespoons orange juice |
1 1/2 teaspoons grated orange peel |
4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed |
1 tablespoon olive oil |
1 (4.5-ounce) bag baby lettuces with frisée |
1/2 cup walnut pieces, toasted |
4 ounces chilled soft fresh goat cheese (such as montrachet), coarsely crumbled |
thin strips of orange peel |
Directions:
1. For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
2. Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
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