A pretty salad of beets and baby greens dressed with orange-mustard vinaigrette and topped with goat cheese and toasted walnuts.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 215.
Prep Time50 minutesmins
Total Time50 minutesmins
Course: 45 - 60 Minutes to Table, Gluten Free, Prepare Ahead - Serve Later, Side Dishes - Salads, Vegetarian
Author: Catherine Christiano
Ingredients
2medium to large beetspeeled
2cupswatercress, baby arugula or other baby greens
2orangessectioned
1/4cupwalnutstoasted and chopped
4ouncescrumbled goat cheese
Orange-Mustard Vinaigrette
4tablespoonsfresh orange juice
1/2teaspoonDijon mustard
1tablespoonChampagne vinegar, apple cider vinegar, or rice vinegar
2teaspoonsfinely minced shallot
2tablespoonsolive oil
pinchsalt
Instructions
Fill 4-quart pot with water; boil. Shred beets using large shredding disk on food processor or grate with hand grater. Boil in water for 4 minutes. Drain in colander; rinse with cold water. Set aside to cool.
Orange-Mustard Vinaigrette
Add all dressing ingredients in small bowl; whisk to combine.
Salad
Just before serving, in separate bowls, toss beets and greens with a generous amount of vinaigrette. Divide greens among individual plates, top with shredded beets, then arrange orange sections and sprinkle on walnuts and goat cheese.