3 five ounce packages (about 18 cups) mixed baby salad greens
1 cup bottled balsamic vinaigrette salad dressing
2 fifteen ounce cans small whole beets or 8 small cooked beets, chilled
1/4 cup snipped fresh basil or flat-leaf parsley
1/2 teaspoon ground black pepper
1 cup crumbled semisoft goat cheese (chevre) (4 ounces)
1/2 cup broken walnuts, toasted
Place salad greens in a large salad bowl. Drizzle with some of the dressing; toss gently to coat. Set aside.
Drain and cut up beets. In a medium bowl, combine beets, basil, and pepper. Drizzle with some of the dressing; toss gently to coat.
To serve, arrange greens and beet mixture on a large platter. Sprinkle with cheese and walnuts. Pass any remaining dressing. Makes 16 servings.
This recipe is Better Homes and Gardens.. http://www.bhg.com/recipe/salads/beet-salad-with-goat-cheese-walnuts/