Spinach, Beet and Walnut Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Food writer Janet Fletcher says, During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting. Ingredients:
1 1/2 pounds medium beets, trimmed |
1/2 cup walnut oil or olive oil |
1/4 cup sherry wine vinegar |
2 large shallots, minced |
2 (6-ounce) packages baby spinach |
4 heads belgian endive, thinly sliced crosswise |
1 cup walnuts, toasted, coarsely chopped (about 4 ounces) |
6 ounces soft fresh goat cheese (such as montrachet), crumbled |
Directions:
1. Preheat oven to 400°F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover.
2. Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.)
3. Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts.
|
|