Beet Chèvre Walnut Salad on Greens

This entry was posted in Beets Early Summer Vegetables on by
Beet Chèvre Walnut Salad on Greens
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 2 pounds beets, any color, washed well and thinly sliced
  2. olive oil for spraying
  3. coarse salt and freshly ground black pepper
  4. 1/3 cup tarragon vinegar
  5. 2/3 cup good olive oil
  6. table salt and freshly ground white pepper
  7. 12 ounces triple washed baby greens
  8. 12 ounces chèvre. crumbled
  9. 1 cup toasted walnuts, coarsely chopped
  10. 1 baguette, thinly sliced, brushed with oil, and baked to crostini crispness.
Instructions
  1. Preheat oven to 425 degrees. Scatter the beet slices in a single layer on a baking sheet. Spray with good olive oil and salt and pepper to taste. Roast for 20 minutes or until fork tender. Set aside to cool.
  2. Whisk together vinegar, olive oil, salt and pepper. Toss the cooled beets with enough of the dressing to coat and refrigerate for about an hour.
  3. Layer an attractive platter with greens tossed in a bit of dressing, beets, crumbled chèvre, and walnuts. Ring with crostini and serve immediately.
Notes
  1. Cook's tips and tricks: If you are wanting to prepare this a day ahead, store all ingredients separately in the fridge and layer the following day. Also travels well as a tossed salad.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/