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

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
40 mins
broil:
2 mins
Yield:
2/3 cup
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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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° 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette)

516 calories; total fat 43g; saturated fat 12g; cholesterol 26mg; sodium 481mg; carbohydrates 20g; fiber 5g; protein 15g; vitamin a 1069IU; vitamin c 18mg; calcium 182mg; iron 3mg.

Lemon Vinaigrette

Ingredients

Ingredient Checklist

Directions

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

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