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Roasted Beet Salad

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    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.

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    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
    Kosher salt

    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.

    Serves 6.

    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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    Roasted Beet Salad

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