Roasted Beets and Nectarine Salad

Name: Roasted Beets and Nectarine Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams medium beets (about; 28 grams 1/4 cup crumbled chèvre (goat) cheese or Brie cheese; 1 teaspoon Dijon mustard; 946 milliliters mixed spring greens; 2 nectarines, sliced; 3 Tbsps extra-virgin olive oil; 2 Tbsps finely chopped onion; 2 Tbsps orange juice; 0 teaspoons salt; 2 Tbsps walnuts, toasted

Roasted Beets and Nectarine Salad is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One serving contains 242 calories, 5g of protein, and 16g of fat. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. A mixture of spring greens, brie cheese, orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oven to 425F.

Equipment you will use

Oven

Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.

Ingredients you will need

Greens

Beet

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

In small bowl, mix dressing ingredients with wire whisk.

Equipment you will use

Whisk

Bowl

In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad.

Ingredients you will need

Mixed Greens

Nectarine