Ingredients

  • 3large or 6 medium beets
  • ¾cup walnuts
  • 6cups torn greens, one type or an assortment
  • ⅓cup olive oil
  • 2tablespoons red-wine vinegar
  • 1tablespoon minced shallot
  • 2teaspoons Dijon mustard
  • Salt and freshly ground black pepper
  • 4ounces goat cheese
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        409 calories; 38 grams fat; 7 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 12 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 13 milligrams cholesterol; 304 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
  2. Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
  3. Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
  4. Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.

2 hours, largely unattended

Dining and Cooking