Roasted Beets and Nectarine Salad

bettycrocker.com
serves 4
Ingredients

Salad
4 medium beets (about 1 lb)
4 cups greens of choice
2 nectarines, sliced
1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2 tablespoons walnuts, toasted*
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Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons finely chopped onion
1 teaspoon Dijon mustard
1/4 teaspoon salt

Preparation​

1.  Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
2.  In small bowl, mix dressing ingredients with wire whisk.
3.  In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.

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