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* 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
- 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.
- In small bowl, mix dressing ingredients with wire whisk.
- 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.