Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette

Yield:

8 servings

Recipe from


Ingredients

1 cup walnut halves
2 tablespoons butter, melted
3 tablespoons sugar
6 large fresh beets with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 oranges, peeled and sectioned
5 cups mixed salad greens, torn

Preparation

Combine first 3 ingredients; place in a single layer on a baking sheet.

Bake at 275° for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.

Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.

Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.

Bake at 400°, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.

Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.

Note:

October 1997