Salad of Roasted Beets, Walnuts and Mascarpone

Our garden beets are finally ready. Despite the heat, I couldn’t resist the opportunity to roast a few – they’re so sweet this way. This salad has layer upon layer of flavors and textures – spicy greens, creamy mascarpone, sweet but tangy balsamic.

Salad of Roasted Beets, Walnuts and Mascarpone

Adapted from Skye Gyngell’s My Favorite Ingredients.

Ingredients

6 small beets, red and golden, about 2” in diameter
mixed salad greens (I used arugula, wood sorrel, and baby chard.)
1/4 cup walnuts, toasted and roughly chopped
2 generous tablespoons mascarpone
lemon wedge
2 teaspoons aged balsamic vinegar
2 T walnut oil
sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400F.
2. Wrap beets in foil and roast for 30 minutes. When cool to touch, peel the beets and slice roughly.
3. Wash and dry salad greens and divide between two plates.
4. Arrange beets on top of the greens.
5. Squeeze the lemon over top of each plate.
6. Spoon the mascarpone on top.
7. Scatter the walnuts over the salad and drizzle with the aged balsamic and walnut oil.
8. Season with salt and pepper and serve.

Makes 2 starter course salads.