SERVINGS 4
1 1/2 lb small beets (1 1/2 to 2 inches in diameter)
1 tbsp olive or vegetable oil
3 tbsp red or white wine vinegar]
1 tbsp chopped fresh herbs (basil,marjoram,oregano,rosemary,tarragon or thyme leaves or a combination)
1 tbsp chopped fresh parsley
1 tbsp finely chopped shallot or green onion
3/4 tsp salt
1/4 tsp pepper
4 cups bite-size pieces mixed salad greens
1 medium orange,peeled,sliced
1/2 cup walnut halves,toasted, coarsely chopped
1/4 cup crumbled chevre (goat) cheese 1 oz.
1. Heat oven to 425F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13×9-inch pan; drizzle with 1 tbsp oil. Bake uncovered about 40 minutes or until tender.
2. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices.
3.In tightly covered container, shake 1/2 cup oil, the vingar, herbs, parsley,shallot , salt and pepper.
4. On 4 salad plates, arange salad greens. Top with beets, orange slices,walnuts and cheese. Serve with dressing.