Frisée, Baby Spinach, and Golden Beet Salad

Frisée, Baby Spinach, and Golden Beet Salad Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This salad of greens, beets, and goat cheese would please Walter Willett's palate. You can use regular red beets in place of golden beets, or opt for a combination of both.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 175
Caloriesfromfat 28 %
Fat 5.4 g
Satfat 2.2 g
Monofat 1.2 g
Polyfat 1.6 g
Protein 4.2 g
Carbohydrate 28.7 g
Fiber 3.3 g
Cholesterol 7 mg
Iron 1.7 mg
Sodium 214 mg
Calcium 74 mg

Ingredients

3/4 pound medium golden beets
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tablespoons sugar
2 tablespoons raspberry vinegar
1 tablespoon minced shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
4 cups frisée or radicchio
4 cups baby spinach
1/2 cup (2 ounces) crumbled soft (log-style) goat cheese

Preparation

Preheat oven to 400°.

Wrap each beet in aluminum foil. Bake at 400° for 1 hour and 30 minutes or until tender. Discard foil; cool beets for 30 minutes. Trim off beet roots; rub off skins. Cut beets into 1/8-inch-thick slices.

Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil; cook 11 minutes or until mixture thickens. Remove from heat. Stir in shallots, salt, and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce and spinach in a large bowl. Add cranberry mixture; toss to coat. Add beets; toss gently to combine. Divide salad evenly among 6 plates. Top each salad with 4 teaspoons cheese.

Note:

David Bonom,

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note