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

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Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette

Ingredients

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° 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 (Goat Cheese and Roasted Beet Salad with Lemon Vinaigrette)

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

Lemon Vinaigrette

Ingredients

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.

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