Roasted Beet Salad with Walnuts and Goat Cheese

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Roasted Beet Salad with Walnuts and Goat Cheese

6-8 servings

1/2 cup walnut halves
2 tsp. olive oil
1/8 tsp. kosher salt
1/2 tsp. fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onions

6 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice or red wine vinegar
3/4 tsp. salt
1/4 tsp. sugar
fresh ground black pepper

1/2 lb. fresh spinach leaves, de-stemmed and washed
3 oz. fresh goat cheese, crumbled

1. Preheat the oven to 350 F
2. Combine walnuts with olive oil, salt and pepper, mixing well to coat the nuts
3. Spread on a baking sheet and bake until toasted, about 7-10 minutes
4. Set aside to cool
5. Wrap beets in foil and place on rimmed baking sheet
6. Bake at 350 degrees until tender, about 1 1/2 hours
7. Let cool for 20 minutes, then peel beets by holding them under cold running water and rubbing off the skins
8. Cut into 1/2 inch wedges and place in a large mixing bowl with walnuts and onion
9. Combine all the dressing ingredients, taste and adjust seasoning
10. Pour over the beets and dress well
11. Let sit at room temperature at least an hour
12. Just before serving, arrange spinach leaves in individual bowls or on a large platter
13. Arrange beets on top and crumble goat cheese over

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