Roasted Beet Salad

From Mariquita Farm, adapted by Sarah Woutat

2-3 golden or red beets, roasted
salad greens
2 hardboiled eggs
roasted walnuts
FOR THE VINAIGRETTE:
6 Tablespoons olive oil
2 teaspoons walnut oil
2 Tablespoons vinegar
1-1/2 teaspoons Dijon mustard
salt and freshly ground pepper
salt (optional)

To roast the beets: Wrap the beets in foil. Place in a preheated 425F oven. Cook for 40-60 minutes, depending on the size of the beets. Remove from oven and allow to cool. Rub off the skins.
Place the vinegar, mustard, salt and pepper in a bowl and whisk to dissolve the salt.
While whisking, pour in the oils and continue to whisk until the vinaigrette is completely blended.

To serve:
Just before serving, slice the beets. Toss the beets and greens together in a bowl. Drizzle on the vinaigrette and toss again. Serve garnished with the hard boiled eggs and walnuts. (You’ll have extra vinaigrette.)

Certified Organic Vegetable CSA shares