Beets and Walnuts, Toat Cheese and Baby Greens

By Judy1

If you're keeping kosher, you can have dairy before meat is served, so have this salad first, before the chicken soup or capon. You can roast the beets up to two days in advance. For a lovely touch, garnish with edible flowers.

Ingredients

• 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
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1/2 cup (2 ounces) crumbled goat cheese
• 1/4 cup coarsely chopped walnuts, toasted

Details

Servings 8

Preparation

Step 1

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.