this salad is a meal in itself. it's great if you feel like having a veggie lunch.
2 beets, cooked
1/2 c. goat cheese (chevre)
1 lb mesclun greens
2 T. chopped parsley
1/2 lemon juice
1/4 c. olive oil
herbs du provence ( dried marjoram, thyme, or similar)
salt & pepper
Wash & trim beets (leave about 1" of stems). Cook until tender when pierced, boiled or roasted.
Cool and slide skins off; set aside. Toss goat cheese in a bowl with dry herbs and blend stir. Slice beets into 1/4" rounds. Place a spoon of goat cheese onto each beet slice and stack, or crumble chevre on top. Put olive oil, lemon juice, parsley, salt & pepper in a sealed cup and shake well. Toss with the salad greens with. Sprinkle walnuts and fresh black pepper on top.