Beet Salad with Honey Vinaigrette

From The Common Market (Frederick, MD)

4 red beets, in small wedges
2 peaches, nectarines, or plums, in small wedges
3 scallions, thinly sliced
2 Tbsp walnut pieces
Baby greens
3 oz. Cherry Glen Chevre
1 Tbsp olive oil
Sea salt
Black pepper

Vinaigrette ingredients:
1 Tbsp honey
1 Tbsp lemon juice
1 Tbsp white wine vinegar
¼ cup walnut oil
¼ cup safflower oil

Toss the beets with olive oil and roast on a sheet pan at 350 deg. F for 20 minutes. Set aside. Combine the vinaigrette ingredients in a small bowl and whisk until it emulsifies. Toss the beets, fruit, walnuts, and scallions with 3-4 Tbsp of the vinaigrette and season with salt and pepper. Serve on a chilled plate and sprinkle with the cheese and greens.

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