BVR: Mixed Greens with Beets, Goat Cheese and Walnuts

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* Exported from MasterCook Mac *

 

Mixed Greens with Beets, Goat Cheese and Walnuts

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 6 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium beets (red, golden, or a combination)

1/2 pound salad greens (pref. mixture of baby greens

-- and arugula, 1/2 - 3/4 pound)

1/3 cup walnuts (pieces, preferably from freshly

-- shelled walnuts

1 ounce fresh, mild goat cheese, like Montrachet --

crumbled

-- about 1/4 cup

2 tablespoons fresh herbs (chives, tarragon, parsley) --

optional

-- Dressing --

1 tablespoon balsamic vinegar

2 tablespoons sherry vinegar (or red wine vinegar)

salt and freshly ground black pepper -- to taste

1 small garlic clove (optional) -- minced

1 teaspoon Dijon mustard (1/2 to 1)

3 tablespoons walnut oil

4 tablespoons olive oil (or plain nonfat yogurt)

 

1

Preheat the oven to 425 degrees F.

2

Cut away the beet leaves by slicing across the top end, about 1/2 inch

above where the stems and root meet (save the leaves for another use).

Scrub the beets under warm water with a vegetable brush. Place in a

baking dish and add about 1/4 inch of water. Cover and bake for 30 to 60

minutes, depending on the size of the beets. Medium-size beets take

about 45 minutes, small ones 30 minutes, and large ones take 1 hour.

Test for doneness by sticking a knife into a beet. It should slice in

easily. Remove from the oven and allow to cool. When the beets are cool,

it will be easy to slip their skins off. Sin and cut in half lengthwise,

then slice the beets very thin, or cut into small wedges.

3

If the nuts are not very fresh and just shelled, roast them for 15

minutes in a 350 degrees F oven, until just toasty. Transfer immediately

to a plate or bowl.

4

Toss the beets with the salad greens, walnut pieces, goat cheese, and

fresh herbs.

5

Make the dressing: Mix together the vinegars, salt and pepper, garlic,

and mustard. Whisk in the oils. Taste; if you want the dressing to be a

bit more acidic, add another teaspoon of sherry or wine vinegar. If the

dressing was made with yogurt, thin with water.

6

Toss the salad with the dressing and serve.

 

Makes 6 servings.

 

Advance preparation: The cooked beets will keep for 3 to 4 days in the

refrigerator. The dressing can be made several hours ahead of serving.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 61 Calories; 7g Fat (99% calories

from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

 

NOTES : I think of this as a winter salad, even though beets are in

season year-round in southern California. I make it more often than any

other salad, especially when I'm entertaining, during the fall and

winter months. There are a number of wonderful flavors and textures

working alongside each other here - sweet beets and pungent greens, soft

goat cheese and crunchy walnuts, all doused with a nutty dressing.

 

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