Roasted Beet Salad

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IngredientsRoasted Beet Salad with goat cheese and walnuts

  •  4 medium beets (4 – 6 ounces each)
  • 1/2 cup fresh herb vinaigrette
  • 1/4 cup orange juice
  • 4 cups bite-size pieces mixed salad greens
  • One medium ones, peeled and sliced
  • 1/2 cup walnut halves, toasted and coarsely chopped
  • 1/4 cup crumbled goat cheese


  1. Preheat oven to 400°.
  2. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well. Place in saucepan, 8 x 8 x 2″. Add 1/2 cup water to pan. Cover tightly with aluminum foil. Bake about one hour or until tender.
  3.  Cool beats one hour. Remove stems from beets under running water. Cut beef into slices. Cut each slice in half.
  4.  Makes fresh herb vinegar racks as directed accept substitute ones juice four 1/4 cup of vinegar.
  5. Arrange salad greens on four salad plates. Top with beets, orange, walnuts and cheese. Drizzle with vinaigrette.
  6.  Serve with remaining in a vinaigrette
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