[Update my dinner status], I'm making this tonight.
6 chefs marked this as Favorite
Servings: 4 -6 serving
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Roasted beets and toasted walnuts add a bright color and sweet flavor to this simple salad. 1. Roast the beets: Preheat the oven to 425 degrees. Trim and scrub the beets, but do not peel and be careful not to break the skin. Place them in a roasting pan and add water to a depth of 1/4 inch. Cover the pan with foil and roast for 45 minutes or until fork tender. 2. When cool enough to handle, use a small knife to remove the skins, cut beets into matchsticks and set aside. 3. Prepare the dressing: In a small bowl, combine the shallot, mustard, lemon juice and balsamic vinegar. Whisk to blend. Slowly add the olive oil, whisking until blended. Add the salt and pepper and taste for seasoning. Reserve. 4. Prepare the salad: Heat a skillet over medium heat. Add the walnuts and toast, tossing often, for 2-3 minutes, or until they begin to brown slightly. Remove from heat and set aside. 5. In the same skillet, saut? the pancetta over medium heat, turning frequently, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. 6. Place salad greens in a large bowl. Drizzle half of the dressing over the greens and toss to coat evenly. Arrange the salad greens on individual plates and top each plate with the beets, toasted walnuts, pancetta and feta. Serve with remaining dressing on the side. Note: Dressing can be made up to 4 hours in advance and kept at room temperature. When working with beets, wear rubber gloves and place a sheet of waxed paper on the cutting board to avoid staining your hands or the work surface. Beets can be made up to 2 days ahead, covered and refrigerated. >From American Bistro: Great Recipes in the New Cooking Tradition, by Diane Rosen Worthington (Chronicle Books). Posted to recipelu-digest by Sandy on Mar 06, 1998
