Beet Salad With Walnuts And Goat Cheese
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
50
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 bunches
Beets (medium, about 1 1/2 lbs)2 tbsps
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil1 cup
Walnut1 bunch
Arugula (trimmed and torn)1 medium
Escarole (head, torn)Directions:
1
Put the beets in a saucepan with water to cover and season generously with salt
2
Bring to a boil over high heat and cook until fork tender, about 20 minutes
3
When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers
4
If they don't, use a paring knife to scrape off any bits that stick
5
Cut each beet into bite-sized wedges
6
Whisk the vinegar with salt and pepper, to taste, in a large bowl
7
Whisk in the olive oil in a slow steady stream to make a dressing
8
Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours
9
Preheat the oven to 350 degrees F
10
Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes
11
Cool
12
Toss the arugula and escarole with the beets and divide among 4 plates
13
Scatter the walnuts and goat cheese on top
14
Serve
15
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