Roasted Beet Salad with Goat Cheese and fresh citrus vinagrette
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Beet Salad with Goat Cheese and fresh citrus vinagrette calories by ingredient
Number of Servings: 4
Ingredients
-
3 large, whole beets with leafy stems attached
1 small package herbed goat cheese (3 oz)
8 cups Mixed Salad greens
1 large Orange, juiced
1 large lemon, juiced
1 medium lime, juiced
2 tbsp Champagne Vinegar
6 tbsp Olive Oil, divided
Directions
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.