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Beets with Walnuts, Goat Cheese, and Baby Greens

Photo: Nina Choi; Styling: Lisa Lee
Total time 2 hrs
Yield 8 servings
Pair roasted beets and goat cheese  with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color.  You can prepare the beets up to two days in advance.

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

Nutrition Information

  • calories 125
  • fat 8.2 g
  • satfat 2.4 g
  • monofat 3.3 g
  • polyfat 1.9 g
  • protein 4.1 g
  • carbohydrate 10.1 g
  • fiber 3.1 g
  • cholesterol 7 mg
  • iron 1.5 mg
  • sodium 178 mg
  • calcium 63 mg

How to Make It

  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.