Author Notes
Roasting beets gives them a rich sweetness that is perfect for an autumn salad, especially paired with baby greens and goat cheese and a tangy dijon vinaigrette. This recipe is a favorite with our family, especially when we can get fresh local beets in the early spring and fall. Save the beet greens and saute on another night with some garlic and bacon, for a bonus vegetable! —Deborah Dowd
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Ingredients
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4
medium fresh beets, with greens cut off
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2 tablespoons
olive oil
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1/4 teaspoon
sea salt
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3 cups
mesclun or baby greens
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2 ounces
goat cheese, roughly crumbled
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2 tablespoons
broken walnuts
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1 tablespoon
coarse dijon mustard
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3 tablespoons
red wine vinegar
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2 tablespoons
olive oil
Directions
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Cit beets into quarters, toss with 2 tbsp olive oil and salt, and put beets on a baking sheet in a 350 degree oven.
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Roast beets for 20 minutes or until fork tender, stirring about halfway through cooking time.
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Let beets cool for 5-10 minutes. Toss with greens, walnuts and goat cheese.
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Combine dijon mustard, vinegar and oil until well combined and pour over salad.Toss lightly and serve.
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