Spinach, Beet And Walnut Salad

1 servings

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Spinach, Beet And Walnut Salad Ingredients

1 1/2 lb Medium beets; trimmed	1 c Walnuts; toasted, coarsely
1/2 c Walnut oil or olive oil	; chopped (about 4
1/4 c Sherry wine vinegar	; ounces)
2 lg Shallots; minced	6 oz Soft fresh goat cheese;
2 pk Baby spinach; (6-ounce)	; Montrachet),
4 Heads Belgian endive; thinly	; crumbled
; crosswise

Instructions for Spinach, Beet And Walnut Salad

Preheat oven to 400F. Wrap beets in foil and bake until tender when pierced with knife, about 1 hour 30 minutes. Cool slightly, then peel. Cut each beet into 8 wedges. Place in medium bowl. Cover. Whisk oil and vinegar in small bowl. Mix in minced shallots. Pour 3 tablespoons dressing over warm beets; toss. Cool. (Can be prepared 1 day ahead. Cover beets and remaining dressing separately; refrigerate. Bring dressing to room temperature before continuing.) Combine spinach, endive and 3/4 cup nuts in large bowl. Pour remaining dressing over; toss. Season with salt and pepper. Divide among plates. Sprinkle cheese over. Top with beets and 1/4 cup nuts. Makes 12 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1122 Calories (kcal); 75g Total Fat; (53% calories from fat); 57g Protein; 87g Carbohydrate; 0mg Cholesterol; 455mg Sodium Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 15 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: BeetsCuisine: Uncategorized