Roasted baby beets and wild greens salad with toasted walnuts and goat cheese

Serves 4

  • 3 bunches baby beets (red, yellow and Chiogga)
  • Olive oil
  • Salt and pepper
  • Water
  • ½ cup walnuts
  • 4 ounces greens (preferably 2 ounces wild amaranth leaves, 1 ounce wild chickweed and 1 ounce wild arugula)
  • 3 ounces fresh goat cheese, crumbled

Remove the tops from the beets. (If they are in great condition, stem them and add stems to the salad.) Place beets in foil with a drizzle of olive oil, salt and pepper and a few tablespoons of water. Close the foil pouch and place in a 375-degree oven for about an hour until fork tender. Cool and reserve liquid. Peel with a towel while still a bit warm. Blanch walnuts in boiling salted water and then toast at 325 degrees for about 20 minutes.

Cane Vinaigrette

  • ½ cup Steen’s cane vinegar
  • 1 large shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon juice from the roasted beets
  • Salt and pepper to taste
  • 1 cup olive oil

Combine all ingredients except the oil. Stir vigorously and drizzle the oil a little bit at a time until fully emulsified. Quarter the beets and coat in a spoonful of the vinaigrette. In another bowl, toss the remaining vinaigrette with wild greens. Place greens on a plate, top with roasted beets and sprinkle with goat cheese and walnuts.

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