Roasted Beet Napoleon Salad With Creamy Vinaigrette & Candied Walnuts

• FOR THE SALAD:
• 1 whole Red Beet
• 1 whole Golden Beet
• 1/2 cups Sherry Vinegar
• 1/2 cups Sugar
• 4 ounces, weight Regular Or Low Fat Goat Cheese
• 1 Tablespoon Fresh Chives, Chopped
• 1 Tablespoon Milk, Only If Needed
• Salt And Pepper, to taste
• 5 cups Mixed Salad Greens
• FOR THE CREAMY DRESSING:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Sherry Vinegar
• 1/2 teaspoons Mustard
• 1 Tablespoon Low-fat Mayonnaise
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• FOR THE CANDIED WALNUTS:
• 2 Tablespoons Light Butter
• 2 Tablespoons Sugar
• 1/2 cups Walnuts
• 1 pinch Salt

1. Wash the beets and wrap them tightly in aluminum foil to prevent leaks. Bake in a 400 degree F oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool, then peel and slice them into round disks.
2. Heat the vinegar and sugar together in a pot over medium heat and add the beet slices. Allow to simmer for approximately 5 minutes, then turn off the heat and leave the beets in the liquid for another 10 minutes before removing them and allowing them to cool.
3. Mix together the goat cheese and chives. If you're using the low-fat cheese, as I did, it might be a bit dry and crumbly. You can add a tablespoon of low-fat milk to loosen the mixture if needed. When the beets have cooled, spread a little of the herb cheese mixture on a slice of the golden beet, top with the red beet, spread on some more cheese mixture and finish with a slice of golden beet.
4. To make the candied walnuts, melt the butter and sugar together in a pan over medium heat for 1 to 2 minutes just until the sugar has dissolved. Add the walnuts and stir until fully coated and the liquid in the pan has evaporated. Sprinkle with salt and place on a baking sheet. Roast in a pre-heated 400 degree F oven for about 7 minutes, flip the nuts with a spatula and continue roasting for another 5 to 7 minutes. Remove from the oven and allow to cool.
5. Make the creamy vinaigrette by whisking together all the dressing ingredients until fully blended and creamy. Dress the salad greens with the dressing and place on individual plates, add a beet napoleon on top of each plate and sprinkle with a few candied nuts.

salad, red beet, golden beet, sherry vinegar, sugar, weight regular, fresh chives, milk, salt, olive oil, sherry vinegar, mustard, mayonnaise, clove garlic, salt, candied walnuts, butter, sugar, walnuts, salt

Taken from tastykitchen.com/recipes/salads/roasted-beet-napoleon-salad-with-creamy-vinaigrette-candied-walnuts/ (may not work)