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BEETS - Roasted Beet and Goat Cheese Salad
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time:
Source:
| Roasted beet and goat cheese salad REDBOOK NOV 2012 Cooking time: 75 minutes | |
| Salad | |
| 1½ lb | small beets, trimmed, rinsed |
| 2 | bay leaves |
| 3 cloves | garlic, unpeeled, smashed |
| 2 sprigs | fresh thyme |
| ½ cup | walnut pieces |
| 4 Tbsp | chopped fresh Italian flat-leaf parsley |
| 8 oz | log goat cheese, cut into 8 slices |
| 8 cups | baby salad greens |
| Dressing | |
| 2 Tbsp | peanut |
| olive oil, alternative | |
| 1 Tbsp | walnut |
| olive oil, alternative | |
| 2 Tbsp | balsamic vinegar |
| ½ tsp | kosher salt |
| ¼ tsp | black pepper |
1.Salad: Heat oven to 375°F. Place beets, bay leaves, garlic, and thyme in a 13x9-inch baking pan and add ⅓ cup water. Cover with foil and roast 1 hour or until beets are tender. Uncover and let stand until beets are cool enough to handle, about 15 minutes.
2. Place walnuts on a separate baking sheet and bake 7 minutes until toasted. Rub beets to remove skins and cut into quarters.
3.Dressing: Whisk all ingredients together. Reserve 2 Tbsp in a large bowl and toss beets with the remaining dressing and 2 Tbsp of the parsley.
4. Spray a rimmed baking sheet with nonstick olive oil spray. Place goat cheese on sheet and bake 5 minutes or until hot and beginning to melt at edges.
5. Toss baby greens with the reserved dressing and remaining parsley. Arrange greens on a large platter and top with beets. Spoon cheese over beets and sprinkle with walnuts.
Makes 4 servings.
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