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This is one of my favorite cold-weather salads. Fresh herbs and lemon zest make the dressing special, and crumbled goat cheese and toasted nuts round it all out. If you’re feeling extra festive throw in some clementine halves, or even better, kumquats.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

1 bunch beets, roasted*, peeled, and cut into 1/2 inch pieces
1/2 cup walnut pieces, toasted (pistachios are also good)
3 oz goat cheese, crumbled
10-12 oz salad greens
Finely grated zest of 1 lemon
3 tbsp lemon juice
2 tbsp chopped mint
3 tbsp chopped parsley or cilantro
2 tbsp finely diced red onion or shallot
1/2 tsp ground coriander (optional – I left it out by mistake this time and didn’t miss it)
Salt and pepper
4 tbsp olive oil

*To roast beets: clean and chop off greens and long roots. Wrap in foil and roast in oven at 400 F until a knife can slide in easily (about 90 minutes).

Beets with dressing

Beets with dressing

Combine lemon zest, juice, herbs, onion, coriander, oil, 1/2 tsp salt, and pepper in a small bowl. Pour 2/3 of the dressing over roasted beets and mix. Toss the rest of the dressing with the greens in a large bowl and add salt and pepper to taste. Top greens with nuts, cheese, and beets.

The beets keep great in the dressing for a few days, but it’s good to store leftover greens separately without dressing.

Serves 6.

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