SALAD OF GREENS , WALNUTS, BEETS AND GOAT CHEESE Recipe

Dressing
3 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

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