by Deborah Dowd
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Deborah Dowd's Notes:
Expand4 medium fresh beets, with greens cut off Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
3 cups mesclun or baby greens Ask a question about this ingredient
2 ounces goat cheese, roughly crumbled Ask a question about this ingredient
2 tablespoons broken walnuts Ask a question about this ingredient
1 tablespoon coarse dijon mustard Ask a question about this ingredient
3 tablespoons red wine vinegar Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
Cit beets into quarters, toss with 2 tbsp olive oil and salt, and put beets on a baking sheet in a 350 degree oven.
Ask a question about this stepRoast beets for 20 minutes or until fork tender, stirring about halfway through cooking time.
Ask a question about this stepLet beets cool for 5-10 minutes. Toss with greens, walnuts and goat cheese.
Ask a question about this stepCombine dijon mustard, vinegar and oil until well combined and pour over salad.Toss lightly and serve.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
