Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
- Yield: 2/3 cup
- Prep 20 mins
- Bake 40 mins
- Broil 2 mins
red, yellow and/or candy-striped beets, rinsed and trimmed
extra-virgin olive oil
arugula, watercress, baby spinach, and/or mesclun
Capriole Fresh Goat Cheese or other goat cheese
broken walnuts, toasted
Lemon Vinaigrette (recipe follows)
- Cut beets in half. Place 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 F for 25 minutes. Uncover and roast about 15 minutes more or until fork-tender. Cool; peel and slice 1/4-inch thick. Set aside.
- Arrange greens on 4 individual salad plates. Top with beets and crumbled goat cheese. Drizzle with half of the Lemon Vinaigrette. Sprinkle with walnuts. Serve immediately. Pass remaining vinaigrette. Makes 4 side-dish servings.
finely shredded lemon peel
ground black pepper
- In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
(Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette)cal. (kcal) 516, pro. (g) 15, sat. fat (g) 12, sodium (mg) 481, fiber (g) 5, carb. (g) 20, Fat, total (g) 43, calcium (mg) 182, chol. (mg) 26, iron (mg) 3, vit. A (IU) 1069, vit. C (mg) 18