Roasted Beet Salad With Walnuts And Goat Cheese Recipe
Ingredients
| Cup walnut halves | ||
| Olive oil | 2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Beets | 6 Medium, trimmed | |
| 1/3 cup thinly sliced red onion | ||
| 1/4 cup coarsely chopped fresh parsley | ||
| 8 basil leaves, cut crosswise into ribbons | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) (DRESSING) | |
| Red wine vinegar | 2 Tablespoon (DRESSING) | |
| Salt | 3/4 Teaspoon (DRESSING) | |
| Sugar | 1/4 Teaspoon (DRESSING) | |
| Ground pepper | 1 To taste (DRESSING) | |
| Goat cheese | 3 Ounce, crumbled (DRESSING) | |
Directions
Preheat the oven to 350°F.
In a small bowl combine the walnuts, olive oil, salt, and pepper.
Mix well to coat the walnuts.
Spread on a rimmed baking sheet and bake until nicely toasted, about 7 to 10 minutes.
Set aside.
TO PREPARE THE BEETS While the walnuts are baking, wrap the beets individually in foil and place on another rimmed baking sheet.
Bake at 350°F until tender when pierced with a fork, about 1 1/2 hours.
Let cool for 20 minutes.
Peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl.
Add the walnuts, onion, parsley, and basil.
TO MAKE THE DRESSING In a 1-cup glass measure, combine the olive oil, vinegar, salt, sugar, and a few grinds of pepper to taste.
Stir well to combine.
Taste and adjust the seasonings.
Pour over the salad and toss well.
Marinate at room temperature for at least 1 hour.
Just before serving, toss again and crumble the goat cheese over the top.
In a small bowl combine the walnuts, olive oil, salt, and pepper.
Mix well to coat the walnuts.
Spread on a rimmed baking sheet and bake until nicely toasted, about 7 to 10 minutes.
Set aside.
TO PREPARE THE BEETS While the walnuts are baking, wrap the beets individually in foil and place on another rimmed baking sheet.
Bake at 350°F until tender when pierced with a fork, about 1 1/2 hours.
Let cool for 20 minutes.
Peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl.
Add the walnuts, onion, parsley, and basil.
TO MAKE THE DRESSING In a 1-cup glass measure, combine the olive oil, vinegar, salt, sugar, and a few grinds of pepper to taste.
Stir well to combine.
Taste and adjust the seasonings.
Pour over the salad and toss well.
Marinate at room temperature for at least 1 hour.
Just before serving, toss again and crumble the goat cheese over the top.
Chef
