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BEETS, GOAT CHEESE AND GREEN BEAN SALAD WITH WALNUT VINAIGRETTE

 

Ingredients:

Dressing (for 4 servings)

1 tablespoon walnut oil

3 tablespoons vegetable oil

1-1/2 tablespoons lemon juice

1/4 teaspoon sea salt

Salad:

3 cups red leaf lettuce and romaine

4-6 ounces French green beans or regular, trimmed and blanched

2 medium beets, cooked and peeled

1/3 cup walnut pieces, roasted in a 350 oven 5 minutes

2-3 ounces goat cheese, crumbly

 

Directions:

Dressing:

Blend oils together, whisk in lemon juice and salt.  Reserve.

 

Whisk Combine the vinaigrette ingredients together in a bowl or jar and blend well.

 

Salad:

Rinse and spin dry the greens.  Tear into bite-sized pieces and place in a bowl.  Fold in the green beans, cutting larger beans into 2" pieces.

 

Cut the cooled beets into julienne strips.  Toss pieces with remaining dressing to coat.

 

Drizzle 3 tablespoons of the dressing around edge of the bowl and toss greens in it until lightly coated.  Spread the greens on a serving platter or mound on individual plates.

 

Divide the beet strips among the plates.  Sprinkle on the walnut pieces and cheese.  Serve immediately.