{Roasted Beet Salad and Spicy Nuts}

1/4 pound small to medium beets, stems trimmed and scrubbed
1 bag (5 ounces) sweet baby greens 
1 log (4 ounces) fresh goat cheese 
1/4 cup candied walnuts or spicy mixed (both options below)

Preheat the oven to 400 degrees. Wrap the beets in aluminum foil. Place foil packet on a rimmed baking pan and bake until the tip of a sharp knife easily slides through the beets, about 45 minutes to 1 hour. Remove from the oven and cool. Once cool enough to handle, use paper towels to peel the beets. Cut into quarters.

Divide sweet baby greens equally among the plates. Top with the beets. Drizzle with the vinaigrette to taste. Crumble the goat cheese on top and garnish with the candied walnuts or spicy nuts.

Citrus Vinaigrette

1/2 shallot, minced
1 tablespoon freshly squeezed lemon juice
3 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest 
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper

In small bowl whisk together the shallot, lemon juice, orange juice, orange zest, Dijon mustard, and oil until well combined. Season with salt and pepper to taste. 

Candied Walnuts

1 cup shelled walnut halves
1/4 cup sugar
1 teaspoon kosher salt

Preheat the oven to 325 degrees. Spread the nuts evenly on a nonstick rimmed baking pan with sides and place in the oven. Toast, stirring occasionally, until golden and fragrant, about 3 minutes. Remove from the oven and let cool in the pan.

Place the sugar in a medium saucepan over medium-low heat. Slowly cook, stirring frequently, until melted and turned a light caramel color. Remove from the heat and immediately add the walnuts to the saucepan, stirring to coat.

Spread the coated walnuts back out onto the same baking pan. Working quickly, separate the walnuts to create an even layer. Lightly sprinkle with the salt. Set aside to cool completely. Candied walnuts can be stored up to two days in an airtight container.

Spicy Mixed Nuts

1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
4 c mixed nuts, unsalted (or lightly salted), toasted
4 Tbsp unsalted butter
6 Tbsp light brown sugar
1 Tbsp water
kosher salt, to taste

See instructions for Candied Walnuts

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