This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.
6 cups (1.5 L) beets, roasted and diced
3/4 cup (180 mL) walnuts, toasted
12 oz (350 mL) port wine vinaigrette (recipe at the bottom)
6 cups (1.5 L) mixed greens
3/4 cup (180 mL) goat cheese, crumbled
Pepper, coarsely ground
Wash whole beets, rub with olive oil, and wrap tightly in aluminum foil. In a 400 F (200 C) oven, roast for 45 minutes for small beets, up to 2 hours for larger beets, until tender throughout. Peel while still hot.
Toast walnuts for 7 minutes on clean, dry sheet pan at 400 F (200 C).
Toss beets, greens, walnuts, and cheese with port wine vinaigrette and season to taste with salt and pepper.
Port Wine Vinaigrette
3/4 cup (180 mL) port wine
1/2 cup (125 mL) orange juice
1 cup (250 mL) cider vinegar
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) minced shallots
1 tsp (5 mL) salt
1 Tbsp 15 mL) sugar
1 1/2 cups (350 mL) extra-virgin olive oil
Combine all ingredients except olive oil. Let sit for 30 minutes; then slowly whisk in olive oil.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
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