Beet and Goat Cheese Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 to 12 small yellow and red beets with greens attached, about 3 pounds total1/2 teaspoon salt1/3 cup extra-virgin olive oil1/3 cup good quality balsamic vinegarFreshly ground black pepper to taste1 medium tart crisp apple (such as Granny Smith)4 ounces or so of slightly aged goat cheese
Preheat oven to 400 deg
Wash beets, cut off leaves and set them aside.
Roast beets single layer in baking pan with 1/8" water for about 60 mins (tender when done); cool.
Cut stems from leaves.
Bring pot of salted water to boil; add stems cook 10 mins before adding leaves and cook additional 20 mins till tender.
Strain water from leaves.
Peel cooked beets and quarter.
Cut leaves and stems into 2" pieces; toss with quartered beets.
Core apples and cut into matchsticks; add to beets
Whisk together olive oil and vinegar with salt and pepper; toss with beets and apples.
Top with slices of goat cheese just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELGAL01.
Wash beets, cut off leaves and set them aside.
Roast beets single layer in baking pan with 1/8" water for about 60 mins (tender when done); cool.
Cut stems from leaves.
Bring pot of salted water to boil; add stems cook 10 mins before adding leaves and cook additional 20 mins till tender.
Strain water from leaves.
Peel cooked beets and quarter.
Cut leaves and stems into 2" pieces; toss with quartered beets.
Core apples and cut into matchsticks; add to beets
Whisk together olive oil and vinegar with salt and pepper; toss with beets and apples.
Top with slices of goat cheese just before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGELGAL01.
Nutritional Info Amount Per Serving
- Calories: 189.1
- Total Fat: 10.7 g
- Cholesterol: 14.9 mg
- Sodium: 214.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.8 g
- Protein: 6.5 g
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