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