Roasted Baby Beet & Mixed Green Salad with Goat Cheese, Walnuts & Citrus Vinaigrette

Here is the beginning of an early summer supper. Beets & greens fresh from my garden with locally produced goat cheese shared with a dear friend. Simply amazing!

1 lb -baby  beets (red, chiogga, golden or a mixture)

6 cups – mixed greens

1 cup – toasted walnuts – chopped

5 ounces – goat cheese

About 6 tablespoons of  citrus vinaigrette

1 tablespoon olive oil

pinch of salt and pepper

¼ cup water

For the roasted beets:

Preheat the oven to 375 degrees. Wash the beets and trim both ends.  Place them in a shallow baking pan and sprinkle with the oil, salt and pepper.  Add the water, cover with foil and bake for approximately 1 hour or until the beets are easily pierced with a knife.  Allow to cool slightly then rub the skin off with a paper towel.  Cut into ½” dice.

 

For the citrus vinaigrette:

 

3 ea – Valencia oranges

2 ea – lemons

2 ea – limes

6 tablespoons – walnut oil

1 tablespoon shallots – finely chopped

1 teaspoon Dijon mustard

pinch of salt & pepper

Juice the oranges, lemons & limes into a non-reactive saucepan and reduce over medium heat until 2 tablespoons remain.  Place into a small bowl along with the shallots and mustard.  Add a pinch of salt and pepper then slowly whisk in the walnut oil.

In a large bowl, toss the greens, beets, nuts and goat cheese with 5 ounces of the citrus vinaigrette and divide among 6 plates.

Serves 6

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