Roasted Beet Salad with Lemon Vinaigrette 1 pound roasted beets, peeled and sliced 2 tablespoons extra virgin olive oil 9 cups arugula, or mixed greens 1 cup goat or feta cheese 1/3 cup broken walnuts, toasted 4-5 salad turnips or radishes, thinly sliced 1/2 cup olive oil 1 teaspoon finely shredded lemon peel 1/3 cup lemon juice 4 cloves garlic, minced 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground black pepper
In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well. Place halved beets in a single layer in a shallow baking pan. Drizzle with the olive oil; toss to coat. Cover with foil and roast in a 425 degrees oven for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside. Toss Salad greens in bowl. Top with beets, radishes and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately, passing remaining vinaigrette.