Beet, Romaine, Blueberry Salad with Goat cheese

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Romaine Lettuce inner leaves (6-8)4-6 cook beets (with boiled or roasted)1 cup fresh blueberries12-20 cherry or grape tomatoes1 oz crumbled goat cheese1 tbsp balsamic vinegar ( I used Fig Balsamic)1 tbsp softened coconut oil
Directions
Cook beets (either boiled or roasted). Allow to cool to room temperature. Tear romaine into a salad bowl. Add cooled beets, blueberries, tomatoes (I used cherry tomatoes cut in half). Combine balsamic vinegar and coconut oil (warmed) and pour over salad. TOSS and toss. Sprinkle goat cheese on the top and serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MERRYBH.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 145.3
  • Total Fat: 7.8 g
  • Cholesterol: 11.2 mg
  • Sodium: 291.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.9 g

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