Recipes Developed by Paula Bowman
Photography by Rob Kinghorn
Food Styling by Claire Stubbs

First published in Wish March 2007

Ingredients (Serves 4)

1-1/2	pounds candy cane and golden beets, washed, stems trimmed leaving 1/2 inch attached (about 6-8 medium beets)
1	recipe Orange Balsamic Vinaigrette
4	cups mixed salad greens including baby arugula and watercress
1/2	cup toasted walnut halves, roughly chopped
4	ounces soft goat cheese (or feta), crumbled

Instructions

1. Preheat oven to 400 F.
2. Wrap each colour of beet in a separate aluminum foil packet. Place on a sheet pan and bake for one hour or until beets are tender and easily pierced with a knife’s tip.
3. Remove from foil, cool, trim remaining beet stems and peel skins. Cut beets into 1/4-inch wedges and place in a bowl.
4. Pour 1/2 of vinaigrette over beets, toss gently, and set aside to marinate for at least 20 minutes. Plan Ahead: Beets can be prepared up to this point hours in advance and refrigerated until needed. Return beets to room temperature before serving.
5. Toss greens and walnuts in remaining vinaigrette and divide among 4 plates. Place beet wedges around greens and top with crumbled goat cheese.
6. Remove to a plate and serve sprinkled with sliced green onions, sesame oil, and black pepper.

Nutritional information

Nutrients per serving (with dressing): about 310 calories, 22 g fat, 11 g protein, 22 g carbohydrates, 5 g fibre. Excellent source of vitamins A and C, and folate.

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