Roasted Beet Napoleon Salad With Creamy Vinaigrette & Candied Walnuts

1. 1

   Wash the beets and wrap them tightly in aluminum foil to prevent leaks. Bake in a 400 degree F oven for approximately one hour or until the beets can be easily pierced with the tip of a knife. Allow to cool, then peel and slice them into round disks.

2. 2

   Heat the vinegar and sugar together in a pot over medium heat and add the beet slices. Allow to simmer for approximately 5 minutes, then turn off the heat and leave the beets in the liquid for another 10 minutes before removing them and allowing them to cool.

3. 3

   Mix together the goat cheese and chives. If you're using the low-fat cheese, as I did, it might be a bit dry and crumbly. You can add a tablespoon of low-fat milk to loosen the mixture if needed. When the beets have cooled, spread a little of the herb cheese mixture on a slice of the golden beet, top with the red beet, spread on some more cheese mixture and finish with a slice of golden beet.

4. 4

   To make the candied walnuts, melt the butter and sugar together in a pan over medium heat for 1 to 2 minutes just until the sugar has dissolved. Add the walnuts and stir until fully coated and the liquid in the pan has evaporated. Sprinkle with salt and place on a baking sheet. Roast in a pre-heated 400 degree F oven for about 7 minutes, flip the nuts with a spatula and continue roasting for another 5 to 7 minutes. Remove from the oven and allow to cool.

5. 5

   Make the creamy vinaigrette by whisking together all the dressing ingredients until fully blended and creamy. Dress the salad greens with the dressing and place on individual plates, add a beet napoleon on top of each plate and sprinkle with a few candied nuts.

* Per serving · 4 servings · Values may vary.

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