Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette | Midwest Living
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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

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  • Yield: 2/3 cup
  • Prep 20 mins
  • Bake 40 mins
  • Broil 2 mins

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If you like, add grilled chicken to make this rainbow-colored salad a main dish.

Ingredients

  • 1 pound red, yellow and/or candy-striped beets, rinsed, trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • 9 cups arugula, watercress, baby spinach and/or mesclun
  • 1 8 - ounce log goat cheese
  • 1/3 cup broken walnuts, toasted
  • Lemon Vinaigrette (recipe follows)

Directions

  1. Place halved beets in a single layer in a shallow baking pan. Drizzle with the olive oil; toss to coat. Cover with foil and roast in a 425 degrees oven for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside.
  2. Arrange arugula on 4 salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately, passing remaining vinaigrette.

Lemon Vinaigrette

Ingredients

  • 1/2 cup olive oil
  • 1 teaspoon finely shredded lemon peel
  • 1/3 cup lemon juice
  • 4 cloves garlic, mnced
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.

Nutrition Facts

(Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette)

calcium (mg) 182, iron (mg) 3, vit. A (IU) 1069, vit. C (mg) 18, carb. (g) 20, Fat, total (g) 43, chol. (mg) 26, sat. fat (g) 12, fiber (g) 5, sodium (mg) 481, cal. (kcal) 516, pro. (g) 15

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