Red Beet, Goat Cheese and Walnut Salad

5 of 5 (1)
member ratings
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


From Rocco DiSpirito's cookbook. From Rocco DiSpirito's cookbook.
Number of Servings: 4


    4 medium red beets

    6 ounces (about 4 cups) arugula

    1/4 cup reduced-fat balsamic viniagrette



    2 ounces (about half cup) crumbled goat cheese

    1/4 cup toasted chopped walnuts


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.

Member Ratings For This Recipe

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    spot on - 7/30/13