- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 336.8
- Total Fat: 22.2 g
- Cholesterol: 9.8 mg
- Sodium: 192.1 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 7.3 g
- Protein: 7.7 g
Beet and Goat Cheese Arugula SaladSubmitted by: RAEB84
IntroductionRecipe from Giada di Laurentiis, very hearty dinner-type salad. Initially calls for walnuts, but I took those out. Saves calories and I don't like them. :-) 4 servings. Recipe from Giada di Laurentiis, very hearty dinner-type salad. Initially calls for walnuts, but I took those out. Saves calories and I don't like them. :-) 4 servings.
* 1/4 cup balsamic vinegar
* 3 tablespoons shallots, thinly sliced
* 1 tablespoon honey
* 1/3 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* 6 medium beets, cooked and quartered
* 6 cups fresh arugula
* 1/4 cup dried cranberries or dried cherries
* 1/2 avocado, peeled, pitted, and cubed
* 3 ounces soft fresh goat cheese, coarsely crumbled
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Nutritional information is for 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RAEB84.