|Baby Beets, Walnuts, Goat Cheese and Greens|
For now we are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. In its fourth year this is a team effort where we continue to share a love for healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually. This month our supper club theme is 'Local and Fresh' chosen my our very own Jerry of Jerry's Thoughts, Musings and Rants.
Lets see what our group has come up with this month.
Jerry of Jerry's Thoughts, Musings and Rants brings along our main dish with a tasty Risotto with Shrimp and Asparagus
**Baby Beets with Walnuts, Goat Cheese and Baby Greens**
1 cup water
8 cups mixed baby salad greens
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon white balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup coarsely chopped walnuts, toasted
Preheat oven to 375°.
Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
Allison Fishman, Cooking Light
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