Salad of Winter Greens, Walnuts, Roasted Beets and Goat
Cheese
Dressing
3 tablespoons olive oil
2 tablespoons raspberry vinegar
2 tablespoons fresh orange juice
Salad
4 2- to 3-inch-diameter beets, unpeeled,
scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
6 cups mesclun mix
1/2 cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese (such as Montrachet),
coarsely crumbled
Thin strips of orange peel
For dressing: Whisk all ingredients
in small bowl. Season with salt and pepper. 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.)
Mix greens, walnuts and dressing
in large bowl; toss. Divide among plates. Arrange beets
around greens; sprinkle with goat cheese and orange
peel.
Makes 4 servings.
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