Beet Salad with Goat Cheese

Allrecipes - - Editors note -

6 (2-ounce) mul­ti­color baby beets, halved, or 3 (6-ounce) medium beets, quar­tered

⅓ cup roughly chopped wal­nuts 3 ta­ble­spoons pure maple syrup

¼ cup ex­tra-vir­gin olive oil

¼ tea­spoon or­ange zest 2 ta­ble­spoons fresh or­ange juice 2 ta­ble­spoons bal­samic vine­gar 1 (5-ounce) pack­age mixed

baby salad greens

2 ounces goat or feta cheese

Cracked black pep­per

1. Put beets in a large saucepan with enough wa­ter to cover; bring to a boil. Re­duce heat to medium-low and sim­mer, un­cov­ered, un­til fork-ten­der, 20 to 30 min­utes. Drain and cool enough to han­dle, about 10 min­utes. Wrap beets in pa­per tow­els and gen­tly rub off skins.

2. Mean­while, heat wal­nuts in a small skil­let over medium-low heat un­til start­ing to toast. Pour in syrup; cook and stir un­til coated. Trans­fer wal­nuts to parch­ment pa­per to cool.

3. Whisk to­gether oil, zest, juice, and bal­samic vine­gar in a small bowl.

4. Di­vide salad greens among 4 plates and sprin­kle with wal­nuts. Ar­range beets on greens, then top with dabs of goat cheese and pep­per. Driz­zle with dress­ing.

316 RE­VIEWS hands-on 25 min to­tal 45 min serves 6 sub­mit­ted by: donna

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