BEET SALAD WITH DIJON MUSTARD VINAIGRETTE
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- To make vinaigrette: Combine the mustards and vinegar in a small bowl. Season to taste with salt and pepper. Gradually whisk in the oil. Taste and adjust the seasoning. If the dressing is too thick you can add a small amount of water. To make salad: Preheat oven to 425. Wrap the beets in a large foil packet. Place on a baking sheet and bake for about 45 minutes to 1 hour or until tender. While the beets are cooking, spread the nuts on a baking sheet and bake until they start to brown about 5 minutes. Remove beets from the oven and allow to sit until cook enough to handle. Remove skin and discard. Cut beets into 1/4" slices and season lightly with salt. Set aside. Drizzle the salad greens with 5 tablespoons of the dressing. Toss the roasted beets with 3 T dressing. Divide the dressed salad greens among 6 plates. Top each with dressed beets. Scatter walnuts over the beets and sprinkle with cheese. Serve at once.
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