Recipe courtesy of Food Network Kitchen
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Yield:
4 servings

Ingredients

Salad:
Dressing:

Directions

Special equipment: Salad Spinner Whisk Mixing Bowl Mixing Spoon Knife for slicing vegetables Cutting Board Cookie Sheet Measuring Spoons Measuring Cups Aluminum Foil Basting Brush Salad Plate or Bowls

Salad: Heat oven to 400 degrees F Trim beet stems. Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package. Roast beets until easily pierced with a knife, about 1 hour. When cool, peel them (the skins should slide right off with a bit of pressure from your fingers). Cut into wedges or slices.

Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl. Gradually whisk in oils to make a dressing. Stir in the shallot and thyme.

Toss greens, beets and walnuts with dressing. Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices.

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