INGREDIENTS

INSTRUCTIONS

1998    
Roasted beets and toasted walnuts add a bright color and sweet flavor
to this simple salad.  Roast the beets: Preheat the oven to 425
degrees. Trim and scrub the  beets, but do not peel and be careful not
to break the skin. Place  them in a roasting pan and add water to a
depth of 1/4 inch. Cover  the pan with foil and roast for 45 minutes or
until fork tender. When  cool enough to handle, use a small knife to
remove the skins, cut  beets into matchsticks and set aside. Prepare
the dressing: In a  small bowl, combine the shallot, mustard, lemon
juice and balsamic  vinegar. Whisk to blend. Slowly add the olive oil,
whisking until  blended. Add the salt and pepper and taste for
seasoning. Reserve.  Prepare the salad: Heat a skillet over medium
heat. Add the walnuts  and toast, tossing often, for 2-3 minutes, or
until they begin to  brown slightly. Remove from heat and set aside. In
the same skillet,  sauté the pancetta over medium heat, turning
frequently, until  browned and crisp, about 5 minutes. Using a slotted
spoon, transfer  the pancetta to paper towels to drain. Place salad
greens in a large  bowl. Drizzle half of the dressing over the greens
and toss to coat  evenly. Arrange the salad greens on individual plates
and top each  plate with the beets, toasted walnuts, pancetta and feta.
Serve with  remaining dressing on the side.  Note: Dressing can be made
up to 4 hours in advance and kept at room  temperature. When working
with beets, wear rubber gloves and place a  sheet of waxed paper on the
cutting board to avoid staining your  hands or the work surface. Beets
can be made up to 2 days ahead,  covered and refrigerated.  From
American Bistro: Great Recipes in the New Cooking Tradition, by  Diane
Rosen Worthington (Chronicle Books).  Posted to recipelu-digest by
Sandy <sandysno@pctech.net> on Mar 06,

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