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  Roasted Beet Salad and Lemon Dressing



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1/4 cup each olive oil and lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon honey
a pinch each salt and freshly ground pepper
1 head bibb lettuce
4 roasted beets, peeled and cut into pieces
3-4 ounces Chevre (soft goat cheese)
1/4 cup walnuts, chopped and toasted

Whisk together oil, juice, mustard, honey, salt and pepper. Set dressing aside.
Wash and dry lettuce leaves. Arrange lettuce on 4 plates. Place beets on lettuce.
Drizzle each salad with 1 Tablespoon of dressing.
Sprinkle salads with Chevre and walnuts.
Serve immediately. Pass remaining dressing for each person to add to taste.

NOTE: If using Meyer Lemons for juice, you may want to reduce the amount of honey
            since Meyer lemons have a less acidic taste.

Copyright © 2012 Stefanie Samara Hamblen