Beets with Walnuts, Goat Cheese, and Baby Greens
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.
Source: myrecipes.com
