Citrus Beet Salad with Walnuts
Executive chef Bill Downes
New York City
Beets are one of those vegetables that can easily transition from winter to spring. At the cafes and venues managed by Restaurant Associates, this roasted beet salad is brightened with touches of citrus and honey balsamic vinegar. Toasted walnuts add crunch and blue cheese, a contrasting creaminess and pungency.
2 cups organic field greens, rinsed and spun dry
2 tbsp. honey balsamic vinaigrette
½ tsp. kosher salt
¼ tsp. cracked black pepper
½ cup diced red beets, roasted with citrus juice
2 tbsp. chopped toasted walnuts
2 tbsp. crumbled blue cheese
1. In large bowl, toss greens with vinaigrette, salt and pepper.
2. Top with beets, walnuts and blue cheese. Serve immediately.
Photograph courtesy of California Walnuts