Red Beet, Goat Cheese and Walnut Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.7
- Total Fat: 17.3 g
- Cholesterol: 6.5 mg
- Sodium: 339.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.1 g
- Protein: 5.6 g
View full nutritional breakdown of Red Beet, Goat Cheese and Walnut Salad calories by ingredient
Introduction
From Rocco DiSpirito's cookbook. From Rocco DiSpirito's cookbook.Number of Servings: 4
Ingredients
-
4 medium red beets
6 ounces (about 4 cups) arugula
1/4 cup reduced-fat balsamic viniagrette
salt
pepper
2 ounces (about half cup) crumbled goat cheese
1/4 cup toasted chopped walnuts
Directions
Prick the skin of the beets with a fork. Place the beets on a microwave-safe plate, and microwave on high until tender, about 12 minutes (or wrap the beets in foil and roast them in the oven for 1 hour at 375 degrees). When they are cool enough to handle, peel the beets and cut them into bite-size wedges.
In a large bowl, combine the beets, arugula, viniagrette. Toss thoroughly to combine. Season with salt and pepper to taste.
Divide the salad among 4 plates. Top each salad with crumbled goat cheese and toasted walnuts, and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYANCEY_0810.
In a large bowl, combine the beets, arugula, viniagrette. Toss thoroughly to combine. Season with salt and pepper to taste.
Divide the salad among 4 plates. Top each salad with crumbled goat cheese and toasted walnuts, and serve.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LYANCEY_0810.
