Artisan Olive Oils & Balsamic Vinegars
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Beets With Walnuts, Goat Cheese, And Baby Greens


6 medium beets (red and golden), about 1 1/2 pounds
1 cup water
8 cups mixed baby salad greens
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon white balsamic vinegar (Or Cranberry-Pear White Balsamic)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil (UP Extra Virgin Olive Oil)
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup coarsely chopped walnuts, toasted


1. Preheat oven to 375°.

2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.

3. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.

Allison Fishman,
Cooking Light
April 2011

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