Salad with Beets & Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 oz. goat cheese1 oz. bread crumbs.5 cup spinach.5 cup arugula.25 cup pickled beets.5 tbsp olive oil2 tbsp balsamic vinegar1 tbsp dijon mustarddash of pepper1 tsp salt (or less)
Makes 1 serving for a quick simple lunch.
To prep the goat cheese:
Take the 1 oz slice of goat cheese and mold it into a small disc. Pat it lightly with bread crumbs, making a light crust. Place on a non-stick skillet on low heat for approximately 5 minutes a side, until bread crumbs are browned and cheese is warm.
To prep the dressing:
Mix dijon mustard, olive oil, balsamic vinegar, salt and pepper in a small teacup (or small vessel of some kind).
To prep the salad:
After washing thoroughly, mix the spinach and arugula in a large bowl. Mix in the dressing, or leave it on the side if you wish. Mix in the sliced beets. Top with the warmed goat cheese. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user ALICECANKLES.
To prep the goat cheese:
Take the 1 oz slice of goat cheese and mold it into a small disc. Pat it lightly with bread crumbs, making a light crust. Place on a non-stick skillet on low heat for approximately 5 minutes a side, until bread crumbs are browned and cheese is warm.
To prep the dressing:
Mix dijon mustard, olive oil, balsamic vinegar, salt and pepper in a small teacup (or small vessel of some kind).
To prep the salad:
After washing thoroughly, mix the spinach and arugula in a large bowl. Mix in the dressing, or leave it on the side if you wish. Mix in the sliced beets. Top with the warmed goat cheese. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user ALICECANKLES.
Nutritional Info Amount Per Serving
- Calories: 323.3
- Total Fat: 14.0 g
- Cholesterol: 22.4 mg
- Sodium: 768.0 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 3.3 g
- Protein: 11.1 g
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