Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette
- Yield: 2/3 cup
- Prep 20 mins
- Bake 40 mins
- Broil 2 mins
If you like, add grilled chicken to make this rainbow-colored salad a main dish.
red, yellow and/or candy-striped beets, rinsed, trimmed and halved
extra virgin olive oil
arugula, watercress, baby spinach and/or mesclun
broken walnuts, toasted
Lemon Vinaigrette (recipe follows)
- 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.
- 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.
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