Roasted Beets and Nectarine Salad

 

4

medium beets (about 1 lb)

4

cups mixed spring greens

2

nectarines, sliced

1/4

cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)

2

tablespoons walnuts, toasted*

3

tablespoons extra-virgin olive oil

2

tablespoons orange juice

2

tablespoons finely chopped onion

1

teaspoon Dijon mustard

1/4

teaspoon salt

• 1 Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• 2 In small bowl, mix dressing ingredients with wire whisk.
• 3 In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.