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Frisée, Baby Spinach, and Golden Beet Salad

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.