Green Salad with Beets and Warm Walnut-Crusted Chèvre

Serves 4
Time 1 hr 20 min

Serve the walnut-crusted chèvre in this recipe with any fall or winter salad, if you like. Top with shredded roasted chicken or pork for a satisfying meal.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    2 largebeets (about 3/4 pound total),peeled and halved
    1/2 cupfinely chopped toasted walnuts (about 2 ounces)
    1 package (4-ounce)chèvre, cut crosswise into 4 rounds
    5 tablespoonsextra-virgin olive oil
    1 clovegarlic, finely chopped
    2 tablespoonsred wine vinegar
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    10 cupsfield greens

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Method

Arrange a steamer basket in a medium pot and add enough water to just reach the bottom of the basket.


Bring to a boil, add beets to steamer basket, cover, reduce heat and simmer until beets are tender, about 1 hour.


Remove steamer basket from pot, set aside until beets are cool enough to handle, then thinly slice.


Heat oven to 250ºF. Arrange walnuts on a large plate.


Dredge each round of chèvre in the walnuts, patting lightly to make sure that the walnuts adhere all over.


Transfer to a parchment paper-lined baking sheet and bake until chèvre is just warm throughout but still holds its shape, about 10 minutes.


Meanwhile, heat oil in a large skillet over medium heat.


Add garlic and cook, stirring often, until just golden, about 30 seconds.


Whisk in vinegar then add sliced beets, salt and pepper and cook, stirring often, until beets are just heated through, about 1 minute.


Arrange field greens on four large plates.


Using a slotted spoon, divide beets between plates, spooning them over the greens.


Drizzle with remaining dressing in skillet and top with warm chèvre. Serve immediately.

Nutritional Info

Serving Size

Calories

370

Total Fat

32g

Saturated Fat

7g

Cholesterol

15mg

Sodium

480mg

Total Carbohydrate

13g

Dietary Fiber

6g

Total Sugars

7g

Protein

11g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.