Roasted Beet Walnut and Parmesan Salad

Roasted Beet, Wallnut, and Parmesan Salad Recipe by: Paula Deen
Ingredients: Makes 12 serving
8 medium beets
1 cup walnut halves
¼ cup white wine vinegar
1 ½ teaspoons chopped shallot
4 ½ teaspoons honey Dijon mustard
1 tablespoon honey
¼ teaspoon salt
½ cup plus 2 tablespoons olive oil
2 (5 ounce) packages arugula and spinach mixed greens
1 cup shaved pamesan cheese

  • Preheat oven to 425degree. Trim and discard tops from beets. Wrap beets indiviaually in aluminum foil. Place on baking sheet. Bake for 1 ½ hours or until beets and tender. Let cool for 10 minutes. Using paper towels. Rub skin off of beets. Let cool completely and cut into small wedges.
  • Meanwhile, place walnuts in a small nonstick skillet ove medium low heat. Cook, stirring often, for 4 to 6 minutes or until toasted and fragrant, cool completely.
  • In a medium bowl, whisk together inegar and next 4 ingredients. Add oil in a slow stream, whisking until smooth.
  • Divide greens among 12 salad plates. Top evenly with beets and walnuts. Drizzle with dressing, and top with parmesan. End.
Roasted Beet Walnut and Parmesan Salad

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