Gold Beets with Walnut Vinaigrette

By KatKD

Ingredients

• 1/4 tsp salt
• 3 gold beets, trimmed
• 2 tbsp sherry vinegar
• 1 tbsp walnut oil
• black pepper to taste
• parsley, fresh, chopped
• 3 tbsp reg olive oil
• 1 tbsp balsamic vinegar
• 1 shallot, minced
• 1/8 tsp nuctresse sweetener
• mixed greens

Preparation

Step 1

Preheat oven to 400°F. Leave about 1" stems and tails on beetroot. Scrub and put in baking dish with a little water. Cover and bake the beets until tender, about 25-45 minutes. (This took a long time.)

Cool, then peel and slice. While beets are baking prepare the vinaigrette. Combine vinegars, salt then add oils.

Toss the greens with half of the vinaigrette. Top with the sliced beets and drizzle the remaining vinaigrette over the beets.