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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
- Yield: 2/3 cup
- Prep 20 mins
- Bake 40 mins
- Broil 2 mins
Ingredients
-
1
pound
red, yellow and/or candy-striped beets, rinsed and trimmed
-
2
tablespoons
extra-virgin olive oil
-
9
cups
arugula, watercress, baby spinach, and/or mesclun
-
1
8 -
ounce log
Capriole Fresh Goat Cheese or other goat cheese
-
1/3
cup
broken walnuts, toasted
-
Lemon Vinaigrette (recipe follows)
Directions
- 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.
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
- 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)
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