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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For an impressive presentation, use a combination of golden and ruby beets. Ingredients:
1/3 cup fresh lemon juice |
3 tablespoons sugar |
2 tablespoons finely chopped shallots |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon salt |
16 baby beets (about 1 pound) |
1/2 cup water |
10 cup mixed salad greens |
1/4 teaspoon salt |
3 tablespoons coarsely chopped walnuts, toasted |
3 tablespoons crumbled blue cheese |
1 tablespoon chopped fresh chives |
Directions:
1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.
2. Preheat oven to 375°.
3. To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water. Cover and bake at 375° for 35 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.
4. Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese, and chives.
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