This sophisticated salad will be a pleasant surprise for all those former kids who hated beets. You may substitute blue cheese for the feta.
Servings: 4 - 6
- For the vinaigrette
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon-style mustard
- 1 clove garlic, crushed and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Freshly ground black pepper to taste
- For the salad
- 1 pound medium beets (about 4), green tops trimmed and beets scrubbed
- 3 cups mixed greens
- 4 scallions sliced (white and tender green parts)
- 2 ounces feta, crumbled
- 1/3 cup walnuts, toasted (see note) and coarsely chopped
For the vinaigrette: In a medium bowl whisk together lemon juice, oil, mustard, garlic, salt, sugar and pepper to taste. Set aside.
For the salad: Preheat the oven to 425 degrees. Wrap the beets in aluminum foil and roast until tender, about 1 hour, 15 minutes. Set aside to cool slightly, still wrapped in foil. Peel the beets. (The skins should rub off quite easily.) Cut the beets in half and thinly slice or cut into slender wedges. Place them in a shallow ceramic or glass bowl.
Whisk the vinaigrette to recombine, drizzle over the beets and toss gently. Let stand at room temperature for 10 minutes. (May refrigerate for up to 4 days. Return to room temperature before serving.)
Divide the greens evenly among individual plates and top with the beets. Garnish with scallions, feta, walnuts and pepper to taste. Serve immediately.
From food writer Robin Kline.
Tested by The Washington Post.
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