roasted beet salad with oranges, walnuts, goat cheese

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* Exported from MasterCook *

 

Roasted Beet Salad with Oranges, Walnuts and Goat Cheese

 

Recipe By :Pat Mack 2002-07-10

Serving Size : 4 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium beets (4 to 6 ounces each)

1/2 cup herbal vinaigrette (recipe follows)

4 cups bite-size pieces mixed salad greens

1 medium orange -- peeled and sliced

1/2 cup walnut halves -- toasted and coarsely chopped

1/4 cup crumbled goat cheese

VINAIGRETTE:

1/4 cup extra virgin olive oil

1/4 cup orange juice

1/2 tablespoon chopped fresh herbs -- leaves only

1/2 tablespoon chopped fresh parsley

 

Heat oven to 400 degrees. Remove greens from beets, leaving about ½ inch of

stem. Wash beets well. Place in an 8-by-8-by-2-inch pan. Add ½ cup water. Cover

tightly with aluminum foil. Bake 1 hour or until tender.

 

Cool beets 1 hour. Remove skins from beets under running water. Cut beets into

slices. Cut each slice in half.

 

Make herb vinaigrette.

 

Arrange salad greens on 4 salad plates. Top with beets, orange, walnuts, and

cheese. Drizzle with vinaigrette. Serve with remaining vinaigrette.

 

Vinaigrette: Combine 1/2 cup extra-virgin olive oil, 1/2 cup orange juice, 1

tablespoon chopped fresh herb leaves (basil, marjoram, oregano, rosemary,

tarragon, or thyme), and 1 tablespoon chopped parsley in a tightly covered

container. Shake well before serving.

 

 

Description:

" Pat's favorite "

Source:

" adapted by Pat from Betty Crocker's Cookbook "

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Per Serving (excluding unknown items): 300 Calories; 24g Fat (69.2% calories

from fat); 7g Protein; 18g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol;

105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Fruit; 4 1/2 Fat.

 

NOTES : Another new summertime treat is roasted fresh beet salad. One summer I

sampled chopped roasted beets on Belgian endive, when Gillian Duffy, food editor

at New York magazine, prepared her version in The Record Kitchen. The roasted

fresh beets were a revelation with every bite into the garnet red flesh. Since

then, I've tried a lot of beet salads, but this is my favorite.

 

 

Nutr. Assoc. : 902231 2130706543 4165 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

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