mixed green salad with roasted beets, green apples and spring onion vinaigrette

By emtoothfxr

Ingredients

• 6-8 baby beets, peeled and stems trimmed
• 1/4 cup olive oil
• s and p
• 8 oz spring onions, tops and stem ends trimmed
• 4 tspn minced shallots
• 1 tspn mince garlic
• 1 tspn dijon mustard
• 1 cup orange juice, reduced to 1/2 cup
• 2 tbspn champagne or white wine vinegar
• 1 cup extra virgin olive oil
• 10 oz mixed baby greens
• 1 cup small diced granny smith apples
• 4 oz goat cheese
• 1/2 cup pine nuts, toasted, optional

Preparation

Step 1

preheat oven to 400 degrees
place the beets in a small bowl and drizzle with 2 tbspns of the olive oil. Season the beets with a pinch of salt and a pinch of pepper. Place on an oven-proof platter and roast in the oven until tender, about 40-45 mins. remove from the oven and allow to cool. Once cool enough to handle, slice into quarters and set aside.
Set the spring onions in a small bowl and drizzle with the remainined olive oil and season with s and p. Marinate the onions for at least one hour. Remove fromt he oil, slice in half lengthwise and saute for 3 mins. each side. Remove and allow to cool completely. Once cool, roughly chop and set in a med bowl with the shallots, garlic, dijon, OJ and vinegar. Use a whisk to blend and slowly drizzle in the EVOO until completely incorporated. season with S and P.
To make the salad, combine the mixed greens, apples, goat cheese, pine nuts and the beets in a large bowl. Season with sal and pepper and add 1 cup of the binaigrette to the bowl. Toss and serve immediately.