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Prep 10min
Total1hr45min
Servings4
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Ingredients
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*
Dressing
3
tablespoons extra-virgin olive oil
2
tablespoons orange juice
2
tablespoons finely chopped onion
1
teaspoon Dijon mustard
1/4
teaspoon salt
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Steps
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.
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To avoid a completely pink salad, arrange ingredients on individual salad plates and drizzle with dressing just before serving.
Keep the leafy greens that you remove from the beets. These greens are highly nutritious and can be cooked and eaten as a side dish.
*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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