Salad recipe from yesterday’s post!

6 Sep

Sorry guys!

Here it goes 🙂

Ingredients:

1 lb assorted beets such as red, yellow and striped

Mixed greens such as baby spinach, arugula and field mix

1 cup walnut halves

1 cup unripened goat cheese (such as Tournevent)

Vinaigrette:

1/2 cup chopped shallots

1 1/2 cups port wine

2 tsps of sugar

1/2 cup red wine vinegar

1 tsp salt

1 1/4 cups olive oil

 

To roast the beets:

Heat oven to 400 degrees F. Wrap beets in aluminum foil, shiny side facing in, and place in shallow baking tray. Roast for 40-90 minutes or until pierced easily with a knife.

 

Source: “Montreal Cooks: Recipes from Montreal’s Finest Restaurants”

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