I followed Gordon Ramsay's directions for roasting beets on a bed of salt. I'm not sure if it was any different than just roasting the beets but it was worth a shot and it looked kinda pretty.
Then I folded the foil over everything to make a packet and put it into a 400F oven until the biggest beet poked tender.
After the beets cooled enough to handle, they were peeled and quartered.
|Just so darn pretty!|
...and then spun dry and torn up into the salad bowl. That's one of the things I love about beets. They're an all in one salad package!
All that was left to do was to arrange the beets on the greens, sprinkle them with chopped toasted walnuts and crumbled chevre, and a garnish of thinly sliced scallions.
The salad was drizzled with the following vinaigrette:
1 tablespoon walnut oil
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar (I used chive vinegar)
1 teaspoon sugar
juice of1/2 lemon
salt & freshly ground black pepper
Place all ingredients in a jar except s & p and shake well. Add a bit of salt and pepper, shake again, and taste. Repeat as necessary. I like to mix this up with a stick blender for a thicker, more emulsified dressing.