Roasted Beet Salad With Walnuts And Goat Cheese
|Walnut halves||1 Cup (16 tbs)|
|Olive oil||2 Teaspoon|
|Beets||6 Medium, trimmed and washed|
|Thinly sliced red onion||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Basil leaves||8 , cut crosswise into ribbons|
|Extra virgin olive oil||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Red wine vinegar||2 Tablespoon|
|Ground pepper||To Taste|
|Goat cheese||3 Ounce, crumbled|
Preheat the oven to 350°F.
In a small bowl combine the walnuts, olive oil, salt, and pepper.
Mix well to coat the walnuts.
Spread on a rimmed baking sheet and bake until nicely toasted, about 7 to 10 minutes.
TO PREPARE THE BEETS While the walnuts are baking, wrap the beets individually in foil and place on another rimmed baking sheet.
Bake at 350°F until tender when pierced with a fork, about 1 1/2 hours.
Let cool for 20 minutes.
Peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl.
Add the walnuts, onion, parsley, and basil.
TO MAKE THE DRESSING In a 1-cup glass measure, combine the olive oil, vinegar, salt, sugar, and a few grinds of pepper to taste.
Stir well to combine.
Taste and adjust the seasonings.
Pour over the salad and toss well.
Marinate at room temperature for at least 1 hour.
Just before serving, toss again and crumble the goat cheese over the top.