2 medium red beets
2 medium golden beets
2 ounces walnuts
2 ounces fresh ricotta cheese
3 ounces mixed greens
¼ cup Newman’s Own® Balsamic Vinaigrette Dressing
fresh ground black pepper to taste
Preheat the oven to 375°F. Wash the beets, wrap in foil and roast for 1 hour. Remove from the foil and cool before peeling under cold running water. Set aside.
Roast the walnuts in the same oven for 10 minutes. Slice the beets and arrange around the edge of a plate.
Toss the greens and walnuts with Newman’s Own® Balsamic Vinaigrette Dressing, then arrange in the center of the plated beets. Top with fresh ricotta and black pepper. Serve.
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