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.