VEGE SALAD RECIPE BEETS, GOAT CHEESE, BABY GREENS & WALNUTS 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 Preparation 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.
Posted on: Sun, 25 Jan 2015 04:06:34 +0000
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