Name: Roasted Beets and Nectarine Salad
Prep time: 10 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 medium beets (about 1 lb); 4 cups mixed spring greens; 2 nectarines, sliced; 1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz); 2 tablespoons walnuts, toasted*; 3 tablespoons extra-virgin olive oil; 2 tablespoons orange juice; 2 tablespoons finely chopped onion; 1 teaspoon Dijon mustard; 1/4 teaspoon salt

Roasted Beets and Nectarine Salad

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Prep Time:
10 minutes

Total Time:
1 hour 45 minutes

Delicious and eye-catching sweet side dish.

Ingredients:

4 medium beets (about 1 lb)
4 cups mixed spring greens
2 nectarines, sliced
1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
2 tablespoons walnuts, toasted*
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons finely chopped onion
1 teaspoon Dijon mustard

Instructions:

Preheat the oven to 425°F. Prepare the beets by trimming the greens, leaving 1/2 inch of the stem intact. Make sure not to cut or trim the root. Thoroughly wash the beets. Wrap them tightly in a double layer of foil and roast on a cookie sheet for 1 to 1 1/4 hours until they are tender. Once the beets have cooled, peel them, discard the stems and root ends, and cut them into 1/2-inch-wide wedges.
In a small bowl, whisk together the dressing ingredients until well combined.
In a large bowl, mix mixed greens with half of the dressing. Divide the greens among 4 salad plates. Top each salad with beets, nectarines, cheese, and walnuts. Drizzle the remaining dressing over each salad and serve right away.

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