Ingredients
1 1/2
lb small beets (1 1/2 to 2 inches in diameter)
1
tablespoon olive or vegetable oil
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 chèvre (goat) cheese (1 oz)
1/2
cup Fresh Herb Vinaigrette Dressing
Preparation
Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.
