Beet Salad

Beets make great salads. They can be cooked ahead, refrigerated, then tossed with simple ingredients to make a colorful supper.

Here's the beet salad I made the other night.

Beet Salad
1 bunch beets
1/4 cup spring onions
3 tbsp walnut oil
2 tbsp red wine vinegar
1/4 cup walnuts, toasted
1/4 cup goat cheese
lettuce

Cut the greens from the beets and save them for another use. Scrub the roots and bake them in a covered casserole at 375° until tender when pierced with a knife. This will take 30-60 minutes depending on the size of the beets.

Let cool. Peel if desired. They can now be refrigerated a day or two before continuing with the recipe.

Whisk together the onions, oil and vinegar. Combine half with the peeled and quartered beets.

Cover a platter with lettuce. Put the dressed beets on the lettuce, and scatter the walnuts and goat cheese over top. Serve the additional dressing on the side.

Serves 2-3