Roasted Beet Salad with Goat Cheese and fresh citrus vinagrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 large, whole beets with leafy stems attached1 small package herbed goat cheese (3 oz)8 cups Mixed Salad greens1 large Orange, juiced1 large lemon, juiced1 medium lime, juiced2 tbsp Champagne Vinegar6 tbsp Olive Oil, divided
Peel and small-medium dice the beets. Drizzle with 3 tbsp of oil, wrap in foil and roast in 425F oven for 15-20 minutes until tender.
Juice the citrus and mix with champagne vinegar in a large bowl. Whisk in the remaining 3 tbsp olive oil. Add the cooked beets while still warm and let stand 5 minutes in the dressing.
Place 4 equal servings of mixed lettuce greens (add chopped beet leaves if desired) and top with equally divided beets in dressing. Crumble 1/4 of goat cheese on top.
Best served while beets are warm, but assembled salad will keep in fridge up to 3 days.
Serving Size: Makes 4 large salads
Number of Servings: 4
Recipe submitted by SparkPeople user RYOLDI1.
Juice the citrus and mix with champagne vinegar in a large bowl. Whisk in the remaining 3 tbsp olive oil. Add the cooked beets while still warm and let stand 5 minutes in the dressing.
Place 4 equal servings of mixed lettuce greens (add chopped beet leaves if desired) and top with equally divided beets in dressing. Crumble 1/4 of goat cheese on top.
Best served while beets are warm, but assembled salad will keep in fridge up to 3 days.
Serving Size: Makes 4 large salads
Number of Servings: 4
Recipe submitted by SparkPeople user RYOLDI1.
Nutritional Info Amount Per Serving
- Calories: 317.2
- Total Fat: 25.7 g
- Cholesterol: 7.5 mg
- Sodium: 187.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.7 g
- Protein: 6.0 g
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