Salad with Golden Beets, Meyer Lemon Confit, Goat Cheese and Candied Walnuts

by Jennifer

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.

Serves 6.

  • 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.

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