Tuesday, December 29, 2009
A lovely salad for Christmas Eve supper, or anytime!
My daughter served this classic winter salad as the first course on Christmas Eve. It was really festive and it tasted wonderful, a delicious combination of mellow earthy sweet and tangy, with a nice crunch from the walnuts.
Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel
4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
1 (4.5-ounce) bag baby lettuces with frisée
1/2 cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
Thin strips of orange peel
Katie also added fresh orange sections to her salad.
Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
from Bon Appétit