This is a beautiful, very tasty salad certain to impress and delight everyone. Serves 14. (Size recipe down as desired)
- Preheat oven to 375°.
- Toss beets with 4-½ tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Place in 13x9x2 inch glass baking dish. Add 3 tablespoons water.
- Cover with foil; roast until tender when pierced with fork, about 1 hour 15 minutes.
- Cool beets; reserve any liquid in baking dish. Peel, cut into ½-inch pieces. Place in medium bowl. Toss with truffle oil if available.
- Place greens in large bowl.
- Whisk vinegar with ½ cup olive oil in small bowl; whisk in liquid from beets. Season with salt and pepper.
- Toss greens with enough dressing to coat. Top with beets. Spoon dressing over. Sprinkle with nuts.
- 9 large beets, tops trimmed
- 4-½ tablespoons plus ½ cup olive oil
- 3 tablespoons water
- 2 tablespoons white truffle oil (optional)
- 3 5-ounce bags mixed baby greens
- ¼ cup Balsamic vinegar
- 1 cup walnuts, toasted, chopped