Beets with Walnuts, Goat Cheese, and Baby Greens

Photo: Nina Choi; Styling: Lisa Lee

Pair roasted beets and goat cheese  with crisp baby greens and crunchy walnuts for a salad that almost explodes with flavor and color.  You can prepare the beets up to two days in advance.

Yield: 8 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 8.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.1g
  • Carbohydrate: 10.1g
  • Fiber: 3.1g
  • Cholesterol: 7mg
  • Iron: 1.5mg
  • Sodium: 178mg
  • Calcium: 63mg

Ingredients

  • 6 medium beets (red and golden), about 1 1/2 pounds
  • 1 cup water
  • 8 cups mixed baby salad greens
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup (2 ounces) crumbled goat cheese
  • 1/4 cup coarsely chopped walnuts, toasted

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
  3. 3. Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
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