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Beet Salad with Goat Cheese


Serves: 6

Prep Time: 10 minutes

Cooking Time: 40 minutes

Difficulty: Easy

Comments

This is such a pretty salad, full of antioxidants and nutrition. Sometimes I shortcut it as well as lighten it up a little by using Newman's Own Lite Cranberry Walnut salad dressing.

Ingredients

1 pound beets, fresh

3 ounces goat cheese, fresh

1/3 cup nuts, pecans

1 shallot(s), finely minced

3 tablespoons olive oil, extra virgin

1 tablespoon lemon(s), juice

1 teaspoon Dijon mustard

1 tablespoon vinegar, cider

1 teaspoon honey

8 cups lettuce, mixed greens

Preparation

To cook the beets: trim the tops and the bottoms from the beets and wash thoroughly. Wrap them together in foil and place on a baking sheet. Bake at 375 degrees for approximately 40 minutes until fork tender (depending on the size of the beets, large beets take longer but you can cut them in half to shorten the cooking time). Cut the goat cheese into 8 pieces. Finely crush pecans in a zip lock bag, smashing them with a mallet or rolling pin. Spread the pecans onto a plate and coat each piece of cheese with the nuts. Coat a baking sheet with cooking spray and place the goat cheese on it. Bake for approximately 8 minutes at 375 degrees. Remove the cheese from the oven and place on a plate. Make the dressing at the bottom of a salad bowl by adding the lemon juice, finely chopped shallots, olive oil, honey, vinegar and Dijon. Whisk the ingredients together. Add the greens to the dressing and toss well. Divide the greens onto four plates. Remove the beets from the oven. To remove the skin, wrap a double layer of paper towels around the beet and rub the skin to remove it. Slice the beets onto a plate and allow them to cool. Top each plate of lettuce with the beets and the goat cheese and serve.

Nutrition

Per Serving About : 200 calories, 14 g fat, 3.5 g saturated fat, 6 g protein, 14 g carbohydrates,5 g dietary fiber, 210 mg sodium


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