Beet And Walnut Salad

• Dressing:
• 1/3 cup fresh lemon juice
• 3 tablespoons sugar
• 2 tablespoons finely chopped shallots
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• Salad:
• 16 baby beets (about 1 pound)
• 1/2 cup water
• 10 cup mixed salad greens
• 1/4 teaspoon salt
• 3 tablespoons coarsely chopped walnuts, toasted
• 3 tablespoons crumbled blue cheese
• 1 tablespoon chopped fresh chives

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk.
2. Preheat oven to 375u0b0.
3. To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1/2 cup water. Cover and bake at 375u0b0 for 35 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.
4. Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese, and chives.

dressing, lemon juice, sugar, shallots, extravirgin olive oil, salt, salad, baby beets, water, mixed salad greens, salt, walnuts, blue cheese, fresh chives

Taken from www.myrecipes.com/recipe/beet-walnut-salad (may not work)