Frisee, Baby Spinach, and Golden Beet Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This salad of greens, beets, and goat cheese would please Walter Willett's palate. You can use regular red beets in place of golden beets, or opt for a combination of both. Ingredients:
3/4 pound medium golden beets |
1 cup cranberry juice cocktail |
1/3 cup sweetened dried cranberries |
3 tablespoons sugar |
2 tablespoons raspberry vinegar |
1 tablespoon minced shallots |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon walnut oil |
4 cups frisée or radicchio |
4 cups baby spinach |
1/2 cup (2 ounces) crumbled soft (log-style) goat cheese |
Directions:
1. Preheat oven to 400°.
2. Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.
3. Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.
4. Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.
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