Beets with Walnuts, Goat cheese, and Baby Greens
(Trust Andrea on the beets and goat cheese.)
From Cooking Light, April 2011, page 130
6 medium beets (red & 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 tbsp white balsamic vinegar (regular balsamic works fine, too)
1/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp extra-virgin olive oil
1/2 cup (2 ounces) crumbled goat cheese (not feta)
1/4 cup coarsely chopped walnuts, toasted
1. Preheat oven to 375 degrees.
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 degrees 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 tbsp cheese and 1 1/2 tsp nuts.
Warning: This salad is addictive. It's also an excellent substitute for the usual garden salad at your next dinner party!
No comments:
Post a Comment