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Butter Lettuce and Beet Salad

Photo: Romulo Yanes; Styling: Claire Spollen


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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit