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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: ANNELLE WILLIAMS
  • 4 or 5 small beets, peeled and sliced into thick rounds
  • 1/2 cup chopped walnuts
  • 5 TBS extra virgin olive oil, divided
  • 2 TBS red wine vinegar
  • 2 TBS maple syrup
  • 1 shallot, finely chopped
  • Salad greens (baby greens are particularly nice with some arugula)
  • 8 oz. goat cheese, well chilled
  • 2 eggs, beaten
  • about 1 cup seasoned panko or bread crumbs
Boil beets covered in water over medium heat for about 30 minutes. Drain on paper towels to dry. Toss in 2 tablespoons olive oil.
Spread beets onto sheet pan covered with foil and roast for 30 minutes in 425-degree oven. Halfway through roasting time, sprinkle walnuts over beets and continue roasting.
Whisk together remaining oil, vinegar, syrup and shallot to make vinaigrette. Set aside.
Cut goat cheese in eight rounds. Dip each round into egg and then panko. Place on plate covered with wax paper and refrigerate until ready to serve salad.
Just before serving, brown cheese rounds on both sides over medium heat in a nonstick skillet.
Place greens in salad bowl, add beets and walnuts, and finally goat cheese rounds. Pour vinaigrette over salad and serve.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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