3 large fresh beets
2-3 cups mixed greens, pre-washed
1 medium red onion, thinly sliced
1 box Boursin cheese
¼ cup pecans, toasted or pine nuts, toasted
Small handful of fresh mint leaves, left as whole leaves - do not chop
Dressing:
¼ cup maple syrup
¼ cup Balsamic vinegar
¼ cup olive oil
¾ teaspoon dry mustard
Pepper to taste
1 Wrap beets individually in foil. Roast at 250° for about 1½ hours. Remove from oven. Remove foil. Under running water slip skins off. Slice in to 2-3" chunks.
2 In small bowl combine all dressing ingredients.
3 In large bowl mix mix the greens, red onion, Boursin cheese, fresh mint leaves and pecans, or pine nuts. Add beets.
4 Pour desired amount of dressing on salad - a bit at a time until you are happy with the consistency - and toss.
4 Servings
