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SALAD OF GREENS , WALNUTS, BEETS AND GOAT CHEESE Recipe | |
Salad | |
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Ingredients:
Dressing3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons orange juice 1 1/2 teaspoons grated orange peel Salad 4 2- to 3-inch-diameter beets, unpeeled, scrubbed, all but 1 inch of tops removed 1 tablespoon olive oil 1 4.5-ounce bag baby lettuces with frisie 1/2 cup walnut pieces, toasted 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled Thin strips of orange peel
Directions:
For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. For salad: Preheat oven to 400F. 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 lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel. Makes 4 servings. Bon Appitit January 2001 | |