Butter Lettuce and Beet Salad

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Butter Lettuce and Beet Salad Recipe

Photo: Romulo Yanes; Styling: Claire Spollen

Serves 2 (serving size: about 1 1/2 cups)


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1 medium beet, trimmed and peeled
1 tablespoon olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
3 cups torn butter lettuce
2 tablespoons crumbled goat cheese


1. Wrap beet in microwave-safe parchment paper; microwave at HIGH 5 minutes or until tender. Cool slightly; cut into wedges. Combine olive oil, vinegar, and Dijon mustard in a medium bowl, stirring with a whisk. Divide lettuce and beet wedges between 2 plates; drizzle with oil mixture. Sprinkle with crumbled goat cheese.

Created date

May 2015

Nutritional Information

Calories 115
Fat 9.1 g
Satfat 2.4 g
Monofat 5.4 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 6 mg
Iron 2 mg
Sodium 103 mg
Calcium 57 mg