Roasted Beet Salad w/Goat Cheese and Toasted Walnuts w/an Orange Balsamic Vinaigrette

(Makes 4 servings)


– preheat oven to 425
– cut up 2 lg beets into 1″x1″ cubes- toss w/olive oil, salt and
pepper (to taste)
– spread evenly on cooking sheet
– roast for app 20 min
– set aside


– in skillet, heat 2 Tbl extra virgin olive oil
– when hot, add 2 cups chopped walnuts
– toast for app 2-3 min
– set aside

Dressing (makes about 8oz)- make in either a blender or food processor

– squeeze in the juice from 1 navel orange
– add 1/4 cup balsamic vinegar
– add handful parsely
– salt and pepper to taste
– blend till smooth
– while blender is running, slowly stream in 1/2 cup extra virgin
olive oil

On each plate- put a generous handful of organic spring mix greens.
Crumble 1-2 oz goat cheese. Top with beets, walnuts, and dressing.