Walnut Vinaigrette over Baby Greens With Roasted Beets |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
The salad incorporates roasted beets, fennel and shallots, tossed with baby greens (I used a bag of baby greens which is available at more grocers these days) but you can use your favorites, and then topped with this unique vinaigrette and crumbled goat cheese for a classic taste. This is an excellent salad, but I am also a big fan of salads and always trying to come up with something a bit different. Warm salads I am very fond of and are usually a huge hit at dinner parties. Everyone is always expecting a traditional salad ... so I like to come up with unique ideas that my guests won't expect but really enjoy! Ingredients:
1 (7 ounce) bag baby greens, i used dole, but there are many different brands and by all means use your favorite mix for this |
2 medium red beets (roasted) |
3 medium yellow beets (roasted) |
1 medium fennel bulb, cut in quarters (roasted) |
2 large shallots, cut in half (roasted) |
8 ounces gorgonzola, crumbled |
2 tablespoons olive oil |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1/3 cup olive oil |
1 tablespoon walnut oil |
1 tablespoon maple syrup |
1 tablespoon sherry wine vinegar |
1 tablespoon cider vinegar |
1 teaspoon minced garlic |
1/4 cup walnuts, fine chopped (a few extra for a garnish) |
1 teaspoon shallot, grated |
Directions:
1. Vinaigrette - In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
2. Beets and Vegetables - In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
3. After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
4. Plate - Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.
|
|