Roasted Red Beet Salad
with Maple Glazed Walnuts and Coconut

(Salad is quick to assemble once the beets are roasted, the dressing made, and the maple-glazed walnuts and coconut are toasted)

Assemble Individual Plates Just Before Serving:
handful of fancy Spring lettuce, tossed with 1/2 teaspoon dressing
mound of roasted beets, julienne-sliced tossed with 1/2 teaspoon dressing
few slices of fresh sliced mushrooms
Feta cheese sprinkled on top
Few Maple Glazed Walnuts and Coconut, sprinkled on top (recipe follows)
Drizzle on dressing (recipe follows)

To make Roasted Beets Preheat oven to 425 degrees.  Place washed, unpeeled beet roots (6) in baking pan covered with aluminum foil.  Bake until beets are cooked through (1 hour).  Use a sharp knife to test for doneness.  Unwrap beets and run under cold water, peeling off skins with hands.  Let beets cool.  Slice in julienne slices.

To make Maple Glazed Walnuts and Coconutcombine in a bowl, 1 cup walnuts halves, 1/2 cup raw coconut flakes, 1/2 teaspoon pure vanilla extract, 1/3 cup real maple syrup.  Pour onto parchment paper on cookie sheet.  Spread in a single layer.  Bake in 300 degree oven until coconut is browned and syrup is bubbly (15 minutes), stir once.  Cool on parchment paper.  Break into pieces.

Frugal Chef Dressing:
1/3 cup olive oil
1 Tablespoon Balsamic vinegar
1 Tablespoon red wine vinegar
3 green onion, including tops
1 tablespoon fresh parsley, diced
1/2 tablespoon fresh oregano (or 1/4 teaspoon dried)
salt and pepper to taste before serving (important to bring out flavor)