The beets can be roasted and sliced earlier in the day; the confit (using Meyer or regular lemons) can be made days before and refrigerated — let it come to room temperature before using.
- 1 bunch golden beets
- 5 oz. salad greens
- 1 cup candied walnuts (such as Trader Joe’s brand)
- 1 cup crumbled goat cheese
- generous 1/2 cup Meyer lemon confit (see below)
- 2 TBS champagne vinegar or white wine vinegar
- salt and freshly ground black pepper to taste
To make the Meyer lemon (or regular lemon) confit, simply thinly slice a few Meyer lemons, remove the seeds,
cover them with good olive oil in a shallow pan, and simmer them on low for an hour.
Refrigerate until ready to use (use both the lemons and oil they are sitting in).
Roast the beets: trim, place them in a pan with a splash of water, cover with foil, then roast in a 400 degree oven for 45 – 60 minutes, or until tender (when a knife easily passes through the largest beet).
Let cool, then slip off skins, quarter and slice.
Stir together the confit, vinegar, salt and pepper.
In a large salad bowl toss together the beets, greens, walnuts and goat cheese.
Add the confit mixture and toss well.