Roasted Beet Salad with Goat Cheese and Walnuts

Creamy goat cheese and roasted beets make for a beautiful side salad.

1 pound beets, without greens (save greens for the recipe ""Beet Greens with Pine Nuts"")
2 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts
4 ounces fresh goat cheese, at room temperature
1/4 cup skim milk
1 teaspoon chopped fresh chives
1/4 cup chopped fresh parsley

Copyright: John Wiley & Sons, Inc
Used with permission.

From ""You Can Trust a Skinny Cook,"" By Allison Fishman.

Beets, goat cheese, and walnuts are classic partners; they’re often featured together in salads, pastas, and even soups. But sometimes, someone puts these ingredients together in a way that’s fresh, that makes you see them differently.
One snowy night last winter, the kind when no one leaves their apartment, my friend Dennis invited me to dinner at Minetta Tavern in Manhattan and recommended their version of this combo. It was stunning, with deep red beets, bright white goat cheese, and fresh herbs scattered about. The next day I needed to have it again, so I made this version. It is my favorite snowed-in salad.
Kitchen Tips
1. Preheat the oven to 425°F.
2. Scrub the beets and place on a large piece of aluminum foil. Toss with 1 tablespoon of the olive oil and a generous pinch of salt and pepper. Fold the foil to create a packet for the beets and place the packet on a baking sheet. Place in the oven and cook for 45 minutes to 1 hour, until the tip of a paring knife slides easily into the beets. When cool enough to handle, trim, peel, and cut into wedges.
3. While the beets are cooking, place the walnuts on a baking sheet and toast in the oven until fragrant, 8 to 10 minutes. Remove from the oven, let cool for 5 minutes, and roughly chop.
4. In a small bowl, combine the goat cheese, milk, and chives. Stir with a fork to make a thick sauce. Season to taste with salt and pepper.
5. To assemble, spoon the goat cheese sauce on each plate. Top the sauce with beets, toasted walnuts, and parsley. Season the beets with salt and pepper and drizzle with the remaining 11/2 tablespoons of oil.


Serving Size: 1 cup