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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
total:
1 hr 2 mins
Yield:
2/3 cup
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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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  • 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

516 calories; fat 43g; cholesterol 26mg; saturated fat 12g; carbohydrates 20g; insoluble fiber 5g; protein 15g; vitamin a 1069IU; vitamin c 17.7mg; sodium 481mg; calcium 181.7mg; iron 3.1mg.
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