Recipe
Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese
Time: 1 hour 15 minutes
Yield: 4 servings
Dressing
| 3 tablespoons olive oil 2 tablespoons white wine vinegar |
2 tablespoons orange juice 1½ teaspoons grated orange peel |
Salad
| 4 2-to-3-inch-diameter beets, unpeeled, scrubbed, all but 1 inch of tops | |
| removed 1 tablespoon olive oil 1 4½-ounce bag baby lettuces with frisée |
½ cup walnut pieces, toasted 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely |
| crumbled Thin strips of orange peel |
Whisk all dressing ingredients in a small bowl. Season with salt and pepper.
Preheat the oven to 400°F. Toss beets with 1 tablespoon oil in a metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into ½-inch wedges.
Mix lettuces, walnuts and dressing in a large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
Notes
Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.
Adapted from Bon Appetit, January 2001