1 cup flat-leaf parsley leaves fresh loosely packed
2 ounces goat cheese crumbled
0.3 teaspoon kosher salt
2 tablespoons olive oil extra-virgin
6 medium beets red ( and golden)
0.3 cup walnuts toasted coarsely chopped
1 cup water
1 tablespoon balsamic vinegar white
Equipment
bowl
oven
whisk
baking pan
aluminum foil
Directions
Preheat oven to 37
Leave root and 1-inch stem on beets; scrub with a brush.
Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil.
Bake at 375 for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins.
Cut beets into wedges; cool completely.
Place greens and parsley in a large bowl; toss.
Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk.
Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
